Pork and Broccoli with Cashews

12 ozs. lean boneless pork

2 Tbsps. soy sauce

2 Tbsps. toasted sesame oil

2 tsp. finely minced, fresh ginger

2 cloves garlic, minced

½ cup hoi sin sauce

½ cup water

2 Tbsps. soy sauce

1 Tbsp. corn-starch

1 tsp. sugar

1/8 tsp. crushed red pepper

1 Tbsp. cooking oil

2 medium onions cut into thin wedges

2 stalks celery, thinly bias-sliced (1 cup)

3 cups broccoli flowerets

2 cups hot cooked rice

½ cup dry roasted cashews.

·        Trim fat from pork. Partially freeze pork. Thinly slice across the grain into bite-size strips. In a medium bowl, stir together pork, 2 Tbsps. soy sauce, sesame oil, ginger, and garlic. Cover and marinate in the refrigerator for 1 to 2 hours.

·        For sauce, in a small bowl, stir together hoi sin sauce, water, 2 Tbsps. soy sauce, corn starch, sugar, and crushed red pepper. Set aside.

·        Pour cooking oil into a hot wok. Stir-fry onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or until the vegetables are crisp-tender. Remove vegetables from the wok.

·        Add pork mixture to the hot wok. Stir-fry for 2 to 3 minutes or until pork is slightly pink in centre. Push pork from the centre of the wok.

·        Stir sauce. Add sauce to the centre of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Serve immediately with hot cooked rice. Sprinkle with cashews. Makes 4 servings