In a pan, over high heat; add two tablespoons of olive or sunflower oil and add in 3 small chilli peppers. Fry for ninety seconds, or until the chilies become fragrant and the seeds sizzle. Add four cups of celery thinly sliced into two inches long and stir fry for 3 minutes. Add 1 to 2 tbsps of soy sauce and stir-fry for one minute. Drizzle with dark sesame oil (optional). Serve hot or at room temperature.