Cashew Pork

• 2 teaspoons cornstarch
• 2 teaspoons soy sauce
• 1 tablespoon dry sherry
• 1 pound bonelesss lean pork, cut into 1/2-inch cubes
• 1/2 tablespoon oil
• 1 medium-size carrot, cut into 1/4-inch cubes
• 1/3 cup chicken broth
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1/4 teaspoon salt
• 1/4 teaspoon sesame oil
• 1 tablespoon oil
• 1/2 cup cashews
• 2 tablespoons oil
• 1 teaspoon minced fresh ginger
• 1/2 cup diced bamboo shoots
• 1/3 cup frozen peas, thawed

In a bowl, combine cornstarch, soy sauce, and sherry. Add pork and stir to coat, then stir in 1/2 tablespoon of oil and let stand for 15 minutes to marinate.

Parboil carrot in water (covered) for 5 minutes; drain.

In a bowl, combine chicken broth, vinegar, sugar, soy sauce, hoisin sauce, salt, and sesame oil.

Toast cashews in 1 tablespoon oil over medium-low heat until golden. Remove from pan and set aside.

Place a wok over high heat. When pan is hot, add 2 tablespoons oil. When the oil begins to heat, add ginger and stir once. Add pork and stir-fry until meat is lightly browned (about 4 minutes). Add carrot, bamboo shoots, and peas and stir-fry for 1 minute. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

Stir in nuts into each serving. The nuts do not reheat well.

• source: Sunset Chinese Cookbook
• keywords: pork, chinese
• ratings: Liz-?, Tom-8, Kyle-7, Skylar-7
• time: 50 minutes