Cut the celery sticks diagonally into ¼ inch thick slices. Score the inside of the squid and slice it into 1-inch strips.

Heat a large wok over high heat for 1 minute. Add 1 tablespoon of vegetable oil, then add the sliced celery and stir-fry for 2-3 minutes.

In the same wok, add 1 tablespoon of oil, whole red chili, and minced garlic. Stir-fry for about 30 seconds.

Add the squid to the wok and cook quickly for around 1 minute.

Return the fried celery to the wok. Add soy sauce, Shao Hsing cooking wine, ground pepper, and a pinch of salt. Stir-fry for another 2 minutes.

Pour in the cornstarch and water mixture, stirring continuously for about 30 seconds until the sauce thickens.

Serve the stir fry hot over steamed rice.