1. Remove and discard fat from meat. Cut meat across the grain into thin
slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok
over high heat. Stir-fry half of the meat in oil until brown, 3 to 5
minutes. Remove from wok. Cook remaining meat and remove from wok.
2. Cut green onions into 1/inch pieces. Crush garlic. Pare ginger and chop
finely.
3. Heat remaining 2 tablespoons vegetable oil in wok over high heat. Add
onions, garlic, ginger and cashews. Stir-fry 1 minute.
4. Mix meat into cashew-vegetable mixture. Combine all remaining
ingredients and pour over meat mixture. Cook and stir until liquid boils
and thickens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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