De-string the celery by running a vegetable peeler along the outer side. Dice celery into ⅜ pieces. Blanch celery in boiling water for about 30 seconds; drain.
Heat oil in a large pan or seasoned wok over high flame. Add ground meat and stir-fry until cooked. Break up pieces as needed.
Add chili bean paste and stir-fry a bit more until fragrant and the oil is red. Add ginger and stir-fry for a few seconds. Add celery.
Stir-fry until celery is hot but still crunchy. As you cook, season with a bit of soy sauce to taste. Stir in vinegar.
Serve with rice.
Notes
This dish cooks quickly, so don't begin stir-frying until your rice has finished cooking.
Recipe by Sprung At Last at https://sprungatlast.com/2014/09/fuchsia-dunlops-sichuanese-chopped-celery-with-beef/