1. Heat a large wok over high heat. Add half of the vegetable oil and swirl it around in the wok.
2. Stir-fry the celery for 2 to 3 minutes until it becomes fragrant and bright green in color. Remove from the wok and set aside.
3. Add the remaining vegetable oil to the wok. Stir-fry the red chili for 30 seconds. Add the Hokkaido Squid Rings and stir-fry for 1 minute.
4. Add cooked celery, soy sauce, pepper, and mushroom seasoning. Stir-fry for another 2 minutes.
5. Pour in the cornstarch mixture. Stir-fry until the sauce thickens, about 30 seconds. Turn off the stove.
6. Ready to serve.