GETTING READY
1 Trim off the very ends of the celery stalks and their leaves.
2 Scrub well under running cold water.
3 Using a potato peeler, remove the outer layer, making sure there are no strings left.
4 Cut lengthwise in 4 equal strips.
5 Cut these into large matchstick pieces about 1 3/4 in long and just over 1/8 in wide.

MAKING
6 In a nonstick skillet, heat the oil.
7 Add the celery and stir fry for 1 1/2 minutes.
8 Sprinkle with the soy sauce and sake.
9 Increase the heat a little more, and cook stirring until the liquid is reduced and the celery is just moist.
10 Add a pinch of sugar and a pinch of the ajinomoto taste powder (optional)
11 Stir once more to combine.

SERVING
12 Serve on 4 individual plates.