1 1/2 to lbs. lean boneless pork
1 egg
1/4 c. milk
1 c. flour
1/4 tsp. garlic salt
1/4 tsp. peppermill grind pepper
1/2 lb. bacon
1/4 c. cooking oil
2 tbsp. chopped garlic
4 to 5 scallions and tops
4 firm med. tomatoes
1/2 lb. fresh mushrooms
3 stalks celery, chopped
3 yellow squash, chopped
1/2 head broccoli tops, chopped
1/2 c. soy sauce
Salt and pepper to taste
2 tbsp. cornstarch

Cut pork into 1-inch cubes. Cook bacon until crisp, reserving drippings. Chop fine. Chop scallions and tops into 1-inch pieces. Peel and chop tomatoes. Thinly slice mushrooms.

In a small bowl beat the egg and milk together. In a separate bowl combine the flour, garlic salt and pepper, and mix well. In a heavy pan or Dutch oven heat the reserved bacon drippings and cooking oil on a medium high setting.

Dip the pork cubes into the egg mixture then into the flour, coating well. Fry the cubes in the prepared oil until brown and coating is crispy. Add more oil if necessary, but don't overdo. Drain pork and set to the side.

Reduce heat to a medium setting, and add the chopped garlic. Stir fry for 1 to 1 1/2 minutes or until color slightly changes. Add the scallions, tomatoes, mushrooms, celery, squash and broccoli tops. Stir fry all ingredients for 2 to 3 minutes. Mix in the pork cubes and chopped bacon.

Add 1 cup of water, soy sauce and salt and pepper to taste. Cover and simmer for 30 minutes or until vegetables are cooked yet firm. Check liquid periodically, and add more water if needed.

Just before serving combine cornstarch with 1/4 cup of water. Slowly add the cornstarch into the pork mixture to thicken. Serve over white rice. Serves 6.