1. Trim fat from pork shoulder. Cut pork into 1/2-inch pieces. Toss pork, wine, 1 teaspoon cornstarch, the sugar and gingerroot in 2-quart casserole. Cover tightly and refrigerate 20 minutes.
2. Microwave tightly covered on high 7 to 8 minutes, stirring after 4 minutes, until no longer pink. Stir in bell pepper, water chestnuts and broth.
3. Mix 2 tablespoons cornstarch and the water; stir into pork mixture. Cover tightly and microwave 2 minutes; stir. Cover and microwave 4 to 5 minutes, stirring every minute, until boiling. Stir in nectarines; sprinkle with nuts. Serve with hot cooked rice if desired.