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PdfSauce
Wash the celery, remove the leaves, tear off the tendons, and cut into thick diamond-shaped slices. Soak the slices in water for 10 minutes and drain well. This will ensure a crispier and more tender stir-fry. Slice the garlic. Mix 2g salt, 2g sugar, 0.2g white pepper, 5g cooking wine, 3g cornstarch, and 30g water to make the sauce.
Heat the wok, add 10g of cooking oil, and sauté the garlic slices until fragrant.
Add celery and stir-fry until the celery changes color and becomes slightly transparent.
Stir the sauce and pour it into the pot. Avoid letting the sauce settle to the bottom.
Bring the sauce to a boil. Stir-fry evenly and serve.