|Dry sherry||1 Tablespoon|
|Boneless lean pork||3⁄4 Pound, cut in 1/2 inch cubes|
|Salad oil||3 1⁄2 Tablespoon|
|Carrot||1 Medium, cut in 1/4 inch cubes|
|Cooking sauce||1 Cup (16 tbs)|
|Cashews||1 Cup (16 tbs), roasted|
|Minced ginger||1⁄2 Teaspoon|
|Diced bamboo shoots||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄3 Cup (5.33 tbs) (Thawed)|
In a bowl, combine cornstarch, soy, and sherry.
Add pork and stir to coat.
Stir in 1 1/2 teaspoons of the oil.
Let stand for15 minutes to marinate.
Parboil carrot in water to cover for 5 minutes; drain.
Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over low heat.
When pan is hot, addl tablespoon of the oil.
When oil is hot, add cashews and stir-fry until golden (about 1 minute).
Remove from pan and set aside.
Increase heat to high and add the remaining 2 tablespoons oil.
When oil begins to heat, add ginger and stir once.
Add pork and stir-fry until meat is lightly browned (about 4 minutes).
Add carrot, bamboo shoots, and peas and stir-fry for 1 minute.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.