Lightly marinate beef with a pinch of salt and a little cornflour. Briefly scald beef in hot oil for 10-20 seconds. Remove and set aside.
Blanch lotus roots and carrot in a pot of boiling water. Dish out and soak in ice-cold water. Heat oil and sesame oil in a wok, fry garlic and ginger until fragrant. Add lotus roots, carrot and seasoning.
Stir in beef slices, Chinese celery and spring onion. Stir well to mix. Thicken the sauce with cornflour mixture and splash in a little Shao Hsing wine for extra fragrance (optional). For an excellent taste, do not over-fry the ingredients.