Don't throw away those celery leaves—they wilt down deliciously! Farm celery stalks are often skinnier than supermarket celery, which means you should cut the pieces larger than indicated to keep the cooking time the same.
1/4 cup vegetable oil
6 to 8 garlic cloves, peeled, smashed
1 lb. boneless sirloin, cut into 1/4-inch thick strips about 2 x 1.5-inches in size
3/4 lb. celery stalks, leaves included, sliced on the diagonal about 1/2-inch thick
3-1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon salt
1 pound tomatoes, cored, cut into bite-sized chunks
1/4 teaspoon ground black pepper
Source: Adapted from the Elephant Walk Cookbook by Longteine de Monteiro and Katherine Neustadt