Easy Shrimp and Celery Stir-Fry

1. Cut celery in half lengthwise, and slice diagonally.
2. In a small bowl, beat the egg, salt, and pepper. In a wok or a large frying pan, heat 2 Tbsp sesame oil on medium-high heat. When you start to see smoke coming from the oil, pour the egg.
3. Make fluffy egg by quickly swirling the uncooked egg in hot oil.
4. The egg will start to cook from the edge and bottom of the wok/pan.
5. Transfer to a plate when the egg is almost cooked.
6. In the same wok/pan, add 1 Tbsp sesame oil on medium-high heat and cook shrimp. When it starts to curl up, add doubanjang and mix well.
7. Add celery and stir-fry. Do not overcook as it tastes better when celery still has a little bit of crunchy texture. Then add Ketchup and mix well.
8. Add the egg back in and sprinkle salt and pepper to taste. Serve immediately.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.