This is another stir-fry dish I make often. It is cooked with the same sauce from my previous recipe, Mixed Vegetable Stir-Fry. The new element is the “crispy pork.” It takes a little time to prepare and you can make in advance, cool it off and keep it in an air-tight container until cooking time. A little fat in the pork is good for this dish. Regular broccoli or kale can be substituted if you can’t find the Chinese kale/broccoli. For vegetarians, try it with fried cubed tofu and a vegetarian sauce.