Recipe Name Pork and Cashews Submitted by Sandy Hatchett Recipe Description A quick, tasty stir fry with a bit of zing! Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 40 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 3 tablespoons soy sauce, lite, (shoyu) 1 teaspoon sugar 2 teaspoons Cornstarch 2 tablespoons peanut oil 2 teaspoons fresh ginger minced 2 teaspoons garlic minced 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, sliced 2 cups, whole snow peas, ends snipped and cut diagonally 1 cup, halves and whole cashews 0.75 pounds Boneless Pork Sirloin Roast, thinly sliced Steps Sequence Step 1 Combine first three ingredients and then set aside. 2 Heat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl over wok to coat evenly. 1 teaspoon of ginger and garlic and stir fry for five seconds. Add bell pepper and stir fry for five minutes and peas and cashews and 1/4 teaspoon red pepper flakes. Stir fry until tender crisp. Transfer vegetables to a bowl and set aside. 3 Heat remaining peanut oil in wok. Add remaining ginger and garlic. Stir fry for five seconds. Add pork and additional red pepper flakes if you like it hot. Stir fry until pork is no longer pink. Add vegetables back to wok and reserved sauce from step one back to the wok. Stir try until heated through. Serve over brown rice.