Cashew Celery Stir-Fry

2 tsp. corn starch
¼ cup vegetable stock or water
2-½ tbsp. rice wine (see note 1)
4 tsp. soy sauce
4 to 6 celery stalks, trimmed and sliced diagonally into 1-inch pieces
One 1-inch piece fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
3 scallions, trimmed and sliced
6-ounces dark, leafy greens (such as gai lan, choy sum, kale or spinach), halved lengthwise; if they have thick stems, cut into 2-inch lengths
5-ounces five-spice-flavored or plain extra-firm tofu, cut into ½-inch-thick strips (see note 2)
1 cup unsalted cashews, roasted (see note 3)
Kosher salt
Toasted white sesame seeds, to serve (see note 3)
Cooked white or brown rice, to serve

In a medium bowl, combine the cornstarch, stock, rice wine and soy sauce; whisk until smooth; set aside.
Heat a wok or large skillet, over medium-high heat.
Once hot, add 1 to 2 tablespoons of oil, along with the celery.
Cook, tossing, for 2 to 3 minutes, until the celery is slightly softened; push it to the side.
Add the ginger, garlic and three-quarters of the scallions; toss for 30 seconds until fragrant.
Add the greens and toss for 1 to 2 minutes until slightly wilted.
Toss in the tofu (chickpeas) and cashews; stir-fry for another 1 to 2 minutes until the tofu (chickpeas) is warmed through.
Stir the cornstarch mixture; swirl into the wok or skillet; toss until the sauce thickens and coats everything.
Taste and season with a little salt, if needed.
Top with the remaining scallions and the sesame seeds; serve with rice.

1. Try using Sauvignon Blanc instead of rice wine for the sauce.

2. Feel free to use a can of drained chickpeas instead of tofu.

3. How to roast cashews or sesame seeds on the stove top:

In a medium skillet, over medium heat, heat cashews or sesame seeds until browned and fragrant; stirring frequently; about 3 to 5 minutes.
Remove from skillet and chop cashews or use as desired; no need to chop sesame seeds.
Store in an airtight container for up to 1 week.