Stir-fried Celery

By AMY BEH

Ingredients

• 2 stalks celery
• 4 pieces arrowroot head (nga ku)
• 50g carrot, cut into desired shapes
• 1 tbsp chopped ginger
• 1 tsp chopped garlic
• 1 tbsp sesame oil
• 1 tbsp Shao Hsing Hua Tiau wine
Seasoning
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 1/4 tsp vegetarian seasoning powder
• Dash of pepper
• Sugar to taste
• 100ml water
Thickening (combined)
• 1 tsp potato starch
• 1 tbsp water

Method

Cut celery at a slant. Peel and cut arrowroot head into thin slices.
Sauté ginger and garlic in sesame oil until lightly golden. Splash in cooking wine. Add celery, arrowroot head slices and carrot. Stir in seasoning and add water. Fry briskly for 2-3 minutes then add thickening to the gravy.
Dish out and serve immediately.