Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and sauté on a medium flame for a few seconds.

Add the spring onions, capsicum, carrot and french beans and sauté on a high flame for 2 to 3 minutes.

Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Add the chinese rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Serve immediately garnished with spring onion greens.