Cut the meat into tender strips, mix with maizena (cornstarch), soy sauce and sesame oil and marinate until all preparations are done.
‘Cut the onion into half rings of about 3 mm of maizena (cornstarch). Clean the spring onions, rinse thoroughly and cut diagonally into centimeter-thin rings.
Remove the threads from the celery, if necessary, then cut into thin slices.
Heat the oil in the wok, first cook the meat strips in it at high temperature, stirring constantly, sprinkling half of the garlic and ginger and seasoning with salt, pepper and sugar.
Quickly add the onions, the white part of the spring onions and the celery strips, the rest of the garlic and ginger and the crushed chillies.
Pour on soy sauce, sherry and chicken soup.
‘Cook everything for another half minute over a strong fire, stirring constantly, and arrange on a platter, sprinkle with cilantro and bring to the table.