Add 1 teaspoon salt to the hot oil, then
stir in the dried beancurd sticks. Stir fry continuously on medium heat,
until the beancurd starts to crinkle and get a bit crispy. This process
usually takes about 10 - 15 minutes. Remove with slotted spoon and set
aside on a plate.
In the remaining oil, add the carrot, stir
fry 30 seconds, then add the sauce ingredients and cook another minute
before returning the fried beancurd sticks to the pan.
Stir fry 1 minutes, ensuring that beancurd
sticks are coated in the sauce, then add vinegar and
stir-fry 30 seconds more.
Turn off the heat, add sesame oil, and
toss to combine.
Transfer to a serving plate, garnish
evenly with the chopped celery leaf, and serve.
