Recipe from How to Cook Everything by Mark Bittman
I love what Bittman says, "Better and even faster than any takeout." So often that is true. It’s hard to beat what you cook at home, especially when your ingredients are fantastic.
1 lb Boneless Pork Shoulder
1 bag of Stir Fry Mix, chop it up, so you don't have long pieces
If you want more greens add the bunch of Kale, chopped
2 TB Vegetable Oil
1 1/2 TB minced Garlic
2 TB Soy Sauce
Juice of 1/2 Lime
1/4 cup Stock or Water, optional
1/2 cup chopped Scallions for garnish
Put pork in the freezer for 15 to 30 minutes. Once it's firm, slice it across the grain, as thin as you can. Then cut the slices into bite-sized pieces. Rinse greens well and trim any thick stems if necessary, chop roughly. Heat a large skillet over high heat, until it begins to smoke. Add 1 TB of the oil, swirl pan, then add all the pork. Cook, stirring occasionally, until pork browns and loses its pink color, 2 to 3 minutes. Transfer pork to a bowl with a slotted spoon and lower the heat to medium. Add the remaining tablespoon of oil to skillet. Swirl it around and add garlic. Stir once or twice. As soon as the garlic begins to color, 10 to 15 seconds, return the heat to high and add greens and 2 TB water. Stir frequently, just until greens wilt, 2 or 3 minutes longer. Add pork back to the skillet and stir for 1 minute. Add soy sauce, lime juice, stir, turn off the heat, and taste Add more soy sauce if you like. If the mixture is drier than you like, add stock and heat through. Garnish with the scallions and serve immediately.