Cashew Pork and Broccoli

Source: Cooks Recipes

12 ounces lean boneless pork
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons finely minced fresh ginger
2 garlic cloves, finely minced
1/2 cup Hoisin sauce
1/2 cup water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1/8 teaspoon crushed red pepper
1 tablespoon vegetable oil
2 medium onions, cut into thin wedges
2 celery stalks, thinly bias-sliced
3 cups broccoli flowerets
Hot cooked rice
1/2 cup dry roasted cashews

Trim fat from meat. Thinly slice across the grain into bite-size strips.

In a medium bowl, combine meat, 2 tablespoons soy sauce, sesame oil, ginger and garlic. Cover and chill for 1 to 2 hours.

For sauce, in a small bowl, stir together hoisin sauce, water, 2 tablespoons soy sauce, cornstarch, sugar and crushed red pepper. Set aside.

Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking.) Stir-fry onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or until crisp-tender. Remove vegetables from wok.

Add meat mixture to wok. Stir-fry for 2 to 4 minutes or until desired doneness. Push meat from center of wok.

Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through.

Serve immediately with hot cooked rice. Sprinkle cashews on individual servings.
Makes 4 servings.