2 tb Vegetable oil

1 lb Pork tenderloin

2 tb Soy sauce

2 md Carrots; sliced

1 Green bell pepper; diced

1/2 c Cashews - roasted unsalted

2 tb Brown sugar

1 tb Cornstarch

3 tb Water

Salt to taste Preparation time = 20 minutes 1. Heat vegetable oil in wok or heavy skillet over high heat. Cut pork

tenderloin into 1/2-inch strips and add to wok. Stir fry for 3 to 4 minutes, or until lightly browned. 2. Add soy sauce; stir fry 1 minutes. Reduce heat to medium and add

carrots. Cover and cook 3 minutes. 3. Add green peppers and cashews; stir fry 3 to 4 minutes. Sprinkle with

brown sugar and stir until dissolved, about 1 minute. 4. Dissolve cornstarch in water. Add to wok. Stir and cook until sauce

thickens and clears. Season with salt to taste. Serve immediately with rice.