Defrost the seafood in the refrigerator for a few hours or overnight. To quickly thaw the seafood, submerge them in a bowl of cold water for 30 minutes, depending on the size of the seafood. Change the water a few times in between. Rinse the seafood under cold water then drain.

Bring a pot of water to a rolling boil and blanch the celery and carrots for 30 seconds to a minute. Transfer the celery and carrots to a bowl of iced water with a slotted spoon. Drain and set aside.

Repeat Step 2 above with the seafood using the same pot of water. Use some paper towels to remove as much moisture as possible before cooking.

Make a cornstarch slurry by combing the cornstarch and water in a small bowl. Mix well and set aside.

Over medium-high heat, heat up the oil in a large pan and fry the ginger, and garlic cloves for 30 to 45 seconds. Add the seafood and cook for 1 to 2 minutes, if the seafood has been blanched, otherwise, cook for 3 to 4 minutes. Add the chili peppers, celery, carrots, and about ¼ teaspoon of sea salt, and stir-fry for 2 minutes.

Add the Shaoxing wine, stir, and cook for 30 to 45 seconds.

Stir the cornstarch slurry then add it to the pan. Stir fry until you see a glossy thin sauce, about 30 seconds to a minute. Serve immediately.