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Pork with Peppers and Cashew

1 pound pork, cut into 3/4-inch cubes

1 tablespoon soy sauce

1/2 teaspoon sugar

2 tablespoons vegetable oil

1 small onion, cut into 3/4-inch dice

1 tablespoon soy sauce

1 large green green pepper, cut into 3/4-inch dice

1 large red bell pepper, cut into 3/4-inch dice

1 tablespoon cornstarch mixed in 1/2 cup cold water or chicken broth

1/2 cup cashews

Hot cooked rice for accompaniment

1. Combine pork, soy sauce and sugar and let sit while the vegetables are prepared.
2. Heat oil in wok (or large skillet) and stir-fry the pork mixture for 4 to 5 minutes until the pork is well done. Remove pork from pan.
3. Stir-fry the onion 1 to 2 minutes; add green pepper and continue to stir-fry for 2 to 3 minutes.
4. Return pork to pan and add the combined soy sauce and cornstarch mixture. Heat and stir gently until the sauce is thickened and clear.
5. Add the cashews and heat through.
6. Serve with hot cooked rice.

Makes 4 servings.

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