One-Skillet: Pork Cashew Stir Fry

      2 tb Vegetable oil
      1 lb Pork tenderloin
      2 tb Soy sauce
      2 md Carrots; sliced
      1    Green bell pepper; diced
    1/2 c  Cashews - roasted unsalted
      2 tb Brown sugar
      1 tb Cornstarch
      3 tb Water
           Salt to taste

Preparation time = 20 minutes 1. Heat vegetable oil in wok or heavy skillet over high heat. Cut pork tenderloin into 1/2-inch strips and add to wok. Stir fry for 3 to 4 minutes, or until lightly browned. 2. Add soy sauce; stir fry 1 minutes. Reduce heat to medium and add carrots. Cover and cook 3 minutes. 3. Add green peppers and cashews; stir fry 3 to 4 minutes. Sprinkle with brown sugar and stir until dissolved, about 1 minute. 4. Dissolve cornstarch in water. Add to wok. Stir and cook until sauce thickens and clears. Season with salt to taste. Serve immediately with rice.


Yield: 4 Servings