• Mix all the ingredients for sauce in a bowl and set aside

Prepare and marinade the pork:

• Place the pork in the freezer for about 15 minutes to help you thinly sliced the pork. Slice the pork to about 1/8-inch thickness and then add the marinade ingredients and marinate for at least 15 minutes to 30 minutes

Prepare the Chinese broccoli:

• Wash the gai lan thoroughly with water. Trim about 1/2 inch off the bottom of the stems. Separate the stems from the leaves. You can leave the green leaves whole. Slice the stems at an angle into bite-size pieces. Set aside
• Bring a small pot of water to a boil. Add gai lan stems and let them cook for about 2 minutes. Remove from heat and refresh with cold water to stop the cooking process. This process will ensure the stems and the leaves are cooked at the same time later

Cooking the meat first:

• Bring the wok or skillet to a high heat. When you start seeing smoke, add 1 Tbsp of oil. Add the pork slices and spread them out evenly on the wok/skillet. Let them cook undisturbed for about 1 minute and then stir to flip over and let them cook for another minute or until no longer pink. Dish the pork out from the wok/skillet to a serving platter

Cooking the veggie next:

• Wipe the wok or skillet clean if necessary. Bring it back up to heat. Add another 1 Tbsp of cooking oil. Add garlic and ginger and stir fry until fragrant, about 1 minute. Add gai lan stems and the leaves and stir fry for about 1-2 minutes or until the veggies are tender. Return the pork slices back to the wok/skillet
• Give the sauce mixture your prepared a stir to make sure the cornstarch is not sitting at the bottom of the bowl
• Pour in the sauce and continue to stir until the sauce is thickened. Have a taste and adjust taste by adding some salt if needed. Remove from the heat and transfer to serving platter. Serve immediately