Remove the strings from the celery and slice it thinly at an angle. Cut the ginger into thin strips.

Clean the squid by removing the innards, cartilage, and beak. Pat dry with a paper towel and cut into bite-sized pieces.

Mix the seasoning ingredients (sake, salt, chicken stock powder, and pepper) in a bowl.

Heat salad oil, ginger, and chili in a frying pan over medium heat. Once fragrant, add the squid and stir-fry until its color changes. Add the celery and stir-fry briefly.