Chinese Kale	600g
Pork Collar meat	150g
Marinade for Pork：
Oil	1tbsp
Corn-starch	2tsp
Sugar	1/2tsp
Light Soy Sauce	1/2tbsp
Water	1tsp
For Stir-fry the Chinese Kale：
Oil	1 tbsp
Ginger	1 slice
Salt	1/2 tsp
Sugar	1 tsp
Ginger Juice	1 tbsp
Rice Wine	1/2 tbsp
Hot Water	3/4 cup
For stir-fry the Pork：
Oil	2 tbsp
Garlic	1 clove
Light soy sauce	1/2 tbsp
Hot water	1/3 cup

1. Rinse and slice 600g of Chinese Kale

2.  Slice 150g of Pork collar meat

3.  Mix marinade with pork : Oil 1tbsp, Corn-starch 2tsp, Sugar 1/2tsp, Light Soy Sauce 1/2tbsp, Water 1tsp. 

4. Prepare 1 tbsp of Ginger juice and mix with 1/2 tbsp of Rice wine.

 5. Heat 1 tbsp of oil with a slice of Ginger and 1/2 tsp of Salt.

Add 1 tsp of Sugar to Chinese Kale.

 6. Add and stir-fry the Chinese Kale. Then, add Ginger juice mixture. Mix it well.

 7. Add 1/3 cup of hot water. Mix it well. 

Then, add 1/2 cup of hot water, cover it.

8.  after 1 minute, stir-fry the Chinese Kale for a while, cover it again.

9. after 1.5 minute, dish it up and set aside.   

10.  Heat 2 tbsp of oil with a pounded Garlic. Then, add and stir-fry the Pork.

 11. Add 1/2 tbsp of Light Soy Sauce. Mix it well.

12.  Add about 1 tbsp of Chinese Kale juice. Mix it well.

 13. Add 1/3 cup of hot water. Mix it well. 

14.  Add Chinese Kale (without the juice) and mix it with pork well. Dish it up and serve!