INGREDIENTS

INSTRUCTIONS

           SAUCE:
PREPARATION:  For The Sauce, mix all of the sauce ingredients in a small
bowl and set aside.
For The Pork And Vegetables, dissolve 1 1/2 tsp of the cornstarch in the
chicken stock.  Set aside.  Slice the pork thinly against the grain and rub
with the remaining teaspoon of cornstarch. Cut the broccoli into small
florets and blanch in a large kettle of boiling water until almost tender,
about 3 minutes. Drain well and pat dry. Cut the red pepper into 1/4-inch
strips and set aside.  Thinly slice the scallions, mince the garlic (1
tsp), and ginger (1 1/2 tsp); set each aside.
COOKING:  In a wok or deep skillet, heat 2 tablespoons oil until hot but
not smoking.  Stir-fry the red peppers and cashews until peppers soften
slightly and cashews start to brown, about 30 seconds; remove and set
aside.  Add pork and stir-fry until seared on both sides, or about 1
minute; remove and set aside with the peppers. Heat the remaining 2
tablespoons of oil, add the garlic, scallions, and ginger, and stir-fry
until fragrant, about 15 seconds.  Return the peppers, cashews, and pork to
the wok.  Immediately stir in the broccoli, sauce and cornstarch- stock
mixture.  Toss until sauce coats ingredients and thickens slightly, about
45 seconds.  Serve immediately with steamed rice.
[COOKS; Sept 1988] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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