Szechwan Chicken and Celery Stir-Fry

4 tablespoons canola oil
1 1/2 tablespoons minced ginger
2 tablespoons minced garlic
5 whole dried red peppers or 1 teaspoon (or to taste) red pepper flakes
2 bone-in chicken breasts, chopped into 1-inch pieces, skin optional
1 1/2 teaspoons salt
2 tablespoons shiaohxing wine or sherry
2 scallions/green onions, chpped
1/4 cup water
1 teaspoon sugar
2 tablespoons cornstarch mixed with 2 tablespoons water
4 ribs celery, trimmed and sliced diagonally

Heat canola oil in large wok or skillet over high heat. When hot and just beginning to smoke, add ginger and garlic. Stir-fry for 30 seconds (although, Kirk, with your POWERFUL wok burner you might have to decrease the time). Add red peppers/flakes and stir-fry 15-20 seconds more. Add chicken pieces and salt and continue to stir-fry, about 1-2 minutes. Add wine and stir fry 30 more seconds. Add scallions and 1/4 cup water, give everything a good stir, then cover, continuing to cook over high heat a few minutes more or just until chicken is almost cooked through. Add sugar, stir another minute, then add cornstarch-water mixture and celery. Stir-fry just until lightly thickened. Serve hot.

July 10. Cross-posted at Aboutweblogs.com.