Blanch the
celery, bean sprouts and broccoli in boiling water
for 2 minutes then drain and pat dry. Heat 45ml/3
tbsp of oil and fry the sprig onions, garlic and
ginger until lightly browned.
Add the beef and
stir-fry for 4 minutes. Remove from the pan. Heat
the remaining oil and stir-fry the vegetables for 3
minutes.
Add the beef, soy
sauce, wine or sherry, salt, sugar and a pinch of
pepper and stir-fry for 2 minutes.
Mix the
corn-flour with a little water, stir it into the pan
and simmer, stirring, until the sauce clears and
chickens.