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1
Slice the carrots, celery, ginger, and flank steak into very thin matchstick-size pieces, 1 inch long.
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2
(Be patient. This takes a long time.) Slice the scallions lengthwise, and then cut them into 1 inch long pieces.
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3
Heat 2T of the oil in a wok, and flash-fry the carrots until they are limp.
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4
Do not brown them.
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5
Wipe the wok out, and repeat for the celery.
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6
Wipe the wok out again, add the remaining 2T oil and the palm sugar.
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7
When the oil is hot, and the sugar is bubbling, add the scallions and the flank steak.
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8
Stir-fry 3 minutes, then add the soy sauce, and continue to stir-fry until the liquid is reduced, about 5 minutes.
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9
Return the carrots and celery to the wok.
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10
Add ginger root.
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11
Turn the heat down very low, and continue cooking, stirring continuously, for 1/2 hour.
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12
The ingredients will lose most of their remaining liquid turn dark.
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13
In the traditional version of this dish, at this point the cooking is complete.
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14
Continue cooking and stirring, over extremely low flame, for another hour, until the ingredients become brittle and dark, like a pile of burnt sticks.
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15
Toss the remaining ingredients into the dish and serve with steamed rice.
