1.   Cut the bananas diagonally into thin slices, discarding ends.

2.   Cut the bread on the diagonal into eight half-inch slices, discarding the ends.

3.   Cut the green onions into segments about same length as the pork strips, discarding rough ends, then slice lengthwise into julienne strips.

4.   Snap off and discard asparagus ends.

5.   Trim off and discard the ends of the asparagus.

6.   Trim off and discard the ends.

7.   When they are cool enough to handle, roughly chop, leaving skin on but discarding ends.