Heat the wok over medium-high heat and add peanut oil. After 30 seconds, add the carrots and celery and allow to fry for 1 minute. Add the remaining ingredients except spinach and peanuts.
Cook, stirring regularly, until the vegetables become crisp and tender. Add the spinach and peanuts in the last 2 minutes of cooking to wilt the spinach and heat the peanuts. Crisp, but crunchy veggies are just right. Serve with rice.