Celery, Apple, and Carrots Stir-Fry Recipe

Nothing like a small twist to bring some life into that run-the-mill stir-fry formula. Here's one that worked tonight for me.

• 2 tablespoons peanut oil
• 1 cup matchstick-size strips carrots (about 3 medium)
• 1 cup matchstick-size strips celery (about 3 long stalks)
• 1 cup of finely chopped red apples
  
• 1/4 cup of cashews
• 1/2 tablespoon Hoison sauce
• 1/2 tablespoon Worchester sauce
  
• 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 2 teaspoons Asian sesame oil

Heat wok over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl, then add apples, celery, and carrots. After a few minutes, add in the Worchester and Hoison mixture. Let it cook covered for about 5 minutes.

Add the remaining Cashews, Shaoxing cooking wine, sugar, salt, and white pepper to the wok. Stir-fry to blend for about another 5 minutes. When apples look like they've about had it (nice and soft), remove the pan, stir in sesame oil, and serve.