Squid and celery is a combination that sounds odd until you have eaten it. The celery goes in late so it stays loud and crunchy, and it cuts straight through the richness of the squid.
The trick is heat and speed. Squid turns to rubber if you let it sit in the pan, so everything is prepped before the wok goes on and the whole stir fry is over in about three minutes.
Plenty of black pepper at the end is not optional. It is the backbone of the dish.
