Originally published November 2012 
Recipe serves four people.
Ingredients:
- 19g Shu di huang
- 1 to 1 ¼ lb of lean pork (boneless loin pork chops)
- 1 medium carrot
- 2 stalks of celery
- 2 slices ginger cut in half
- ½ spring scallion sliced
Marinade:
- 2 tsp soy sauce
- 1 tsp brown rice vinegar
- 1.5 tsp cornstarch or arrowroot powder
Seasoning:
- 2 tbsps soy sauce
- 2 tsps sugar
- 1 tsp rice wine
Instructions:
- Julienne Shu di huang. Thinner slices will soften faster, when using Plum Flower™ Shu Di Huang, 1/8 inch slices that are then cut in half lengthwise again work perfectly.
- Warm 1/3 of a cup of rice wine on the stove just to boiling and then pour over the Shu Di. Cover and soak Shu Di until soft (shouldn’t take longer than 2 hours if sliced thin enough). Retain soaking liquid.
- Peel and julienne carrot. Slice celery thinly on a bias.
- Wash, dry and then slice pork into very thin strips. Mix with marinade and let sit for at least ½ hour, may cover and put in fridge while you wait for Shu di huang to soften.
- Stir fry ginger and white part of the scallion in oil until fragrant.
- Add shredded lean pork and stir fry.
- Add the Shu Di and its soaking liquid along with the carrot and celery and stir fry until done.
- Add sliced green tops of the scallion. Give the seasoning liquid a quick stir to ensure it is well emulsified and pour the liquid into the wok or pan and bring to a boil.
- Cook until sauce thickens and serve. For an added dimension may serve with lettuce, or cabbage and toasted coconut to make wraps. Serve with rice and a vegetable dish.