Pork & Cashews

3 Tablespoons lite soy sauce
1 tsp. sugar
2 tsp. cornstarch
2 tablespoons peanut oil, divided
8 oz. snow peas, trimmed and sliced diagonally
1 red bell pepper thinly sliced
1 cup cashews
2 tsp. minced garlic, divided
2 tsp. ginger, minced
12 oz pork loin chop, thinly sliced

Combine soy sauce, sugar and cornstarch in small bowl and set aside

Put half of the peanut oil in a preheated wok or large fry pan. Add half of the garlic and ginger to oil and stir fry for 5 seconds. Add snow peas and stir fry for 3 minutes. Add bell pepper and cashews and stir fry until vegies are tender crisp. Remove from skillet and set aside..

Add remaining oil, ginger and garlic to skillet. Heat together for 5 seconds. Add pork and cook until it is no longer pink. Return vegetables and cashews to skillet. Add sauce and cook until sauce is thickened and bubbly. May add a bit of water if sauce seems to thick. Serve with brown rice.

Serving Size: Six 5 ounce servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOMZO5.