3 tablespoons Oil
1 teaspoon Salt
1 280 g Medium carrot, peeled and finely shredded
1 teaspoon Dried beancurd, cut into 1 x 4 cm sticks
1 teaspoon Vinegar
1 handful Sesame oil
Chinese fresh celery leaves, chopped
Sauce
3 teaspoons Sweet hoisin sauce
1 teaspoon Sugar
3 teaspoons Wine
2 teaspoons Soy sauce

Heat oil in a wok until hot but not smoking.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.