Cut celery sticks at a diagonal into ¼ inch thick slices. Cut open the fleshy part of the squid. Score the inside with a criss-cross pattern and cut into 1 inch strips.
Heat a large wok over high heat. Add 1 tablespoon vegetable oil. Swirl the oil around in the wok. Add celery and stir fry for 2 to 3 minutes until it is fragrant and bright green in color. Remove and set aside.
Add remaining vegetable oil to the wok. Stir fry red chili and garlic for 30 seconds.
Add squid and stir fry for 1 minute.
Add cooked celery, soy sauce, Shao Hsing cooking wine, pepper, and salt. Continue to stir fry for another 2 minutes or until squids curl.
Pour in cornstarch mixture. Stir fry until sauce thickens, about 30 seconds. Turn off the stove.
Transfer to a dish and serve immediately with steamed rice.