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Prep   (40 min)
1. Cutting with the grain, slice PORK into narrow strips about 1/8 inch by 1/4 inch by 2 inches or whatever.
2. Peel tough outer leaves from LEMON GRASS and cut off hard root end. Smash the big end with a kitchen mallet and slice the bottom 4 inches as thin as you can. Peel GARLIC and SHALLOTS and chop fine. Smash all to a paste in mortar (best) or mini-prep processor (easiest). Start with just the Lemon Grass, then add Shallots and Garlic.
3. Add Fish Sauce and Pepper to Lemon Grass mix, then massage it thoroughly into Pork. Marinate for 30 minutes at room temperature or 1-1/2 hours in the refrigerator.
4. Cut CELERY lengthwise into narrow strips, then cut crosswise into 1/4 inch dice (or longer if you like). Cut MUSHROOMS in half lengthwise if large or if "unpeeled". Seed CHILIS and cut into thin shreds. Slice SCALLIONS into very thin rounds. Mix all.
Run   (10 min)
5. In a wok or spacious sauté pan heat Oil and fry Pork stirring over high heat until it loses all it's raw color.
6. Stir in Celery mix and fry stirring for about 2 minutes.
7. Stir in Stock and Soy Sauce. Bring to a boil, cover and simmer another 2 minutes. The celery should be cooked but still quite crunchy.
8. Serve immediately with plenty of steamed Jasmine rice.