Ingredients
250 g celery, 25 g dried shrimp (about 1 oz).
Seasonings
Chopped scallions and ginger, a pinch each, 1/2 teaspoon salt, 1/3 teaspoon MSG, 1/2 tablespoon Shaoxing wine, water starch as needed, 1 teaspoon sesame oil, 1 tablespoon vegetable oil.
Preparation
1. Remove any impurities from the dried shrimp, rinse them clean under cold water, and place them in a small bowl.
2. Soak in warm water until softened, then drain well and place on a plate.
3. Remove the tough roots and leaves from the celery, wash and trim thoroughly, then cut into 3 cm (about 1-inch) pieces.
4. Place in a pot of boiling water with a pinch of salt and blanch until fully cooked.
5. Remove the celery segments, rinse under cold water to cool, then drain thoroughly.
Steps
1. Heat oil in a wok over high heat, then add minced scallions and ginger, stirring briefly until fragrant.
2. Add the rehydrated dried shrimp and stir-fry over high heat until fragrant.
3. Add the cooking wine, then season with salt and MSG, pour in a small amount of clear broth and bring to a boil.
4. Add the celery and stir-fry until well combined, then thicken with a thin cornstarch slurry, drizzle with sesame oil, and transfer to a serving plate.