CASHEW AND PORK STIR FRY

Cashew and Pork Stir Fry

1 lb lean pork tenderloin
4 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 cup cashew nuts ( unsalted if possible)
4 tablespoons peanut oil
1/4 teaspoon red pepper flakes
1 lb leek, trimed and shredded
1 inch piece fresh gingerroot, peeled and cut into matchsticks
2 garlic cloves, peeled and chopped
1 red bell pepper, deseeded and sliced
1 (15 ounce) cans chicken broth or 1 (15 ounce) cans vegetable broth
2 tablespoons fresh cilantro, chopped

Directions
Trim fat from pork and cut into 3/4 inch slices.
Place in shallow dish.
Blend the soy sauce and cornstarch together until smooth and free of lumps.
Pour soy mixture over pork, stirring until all pieces are coated.
Cover with plastic wrap and marinade in refrigerator for at least 30 minutes.
Heat nonstick skilled until hot, add the cashew nuts and dry-fry for 2-3 minutes until toasted, stirring frequently. Transfer to a place and reserve.
Heat a wok or large skillet, add 2 tablespoons of oil, and when hot, add the leeks, ginger, garlic and bell pepper and stir fry for 5 minutes or until soft.
Using a slotted spoon, transfer to a plate and keep warm.
Drain the pork, reserving the marinade.
Add the remaining oil to the wok and, when hot, add pork, and stir-fry for 5 minutes until brown.
Return the reserved vegetables to the wok with the marinade and stock. Bring to a boil and simmer for 2 minutes, or until sauce thickens. Stir in toasted cashews and chopped cilantro and serve immediately.

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