Cumin-Scented Stir Fry

Slice chicken across the grain about 1/8 inch thick.

Toss chicken with 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon garlic, 1 teaspoon ginger and a pinch of salt.

Allow to marinate while you chop the veggies.

Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.

Heat wok over high heat until smoking, then pour 1 tablespoon oil down side and swirl to coat.

Add chicken in 1 layer and cook, turning occasionally, until browned, less than 1 minute.

Transfer to a bowl.

Add remaining oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds.

Add celery, onion, broccoli and carrots then stir-fry 3 minutes, then add chicken and juices and stir-fry 3 minutes.

Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 2 minutes.

Remove from heat and stir in celery leaves.

Serve on a bed of steamed rice or brown rice.