|Soy sauce||1 Tablespoon|
|Shao hsing wine/Dry sherry||2 Teaspoon|
|Lean boneless pork||1⁄2 Pound, cut into 1/2 inch cubes|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Minced ginger||1 Teaspoon|
|Onion||1 Small, diced|
|Carrot||1 Small, diced|
|Celery stalk||1 , diced|
|Zucchini||1 Small, diced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Cornstarch||1 Teaspoon, mixed with 2 teaspoons water|
|Unsalted roasted cashews/Toasted blanched almonds||3⁄4 Cup (12 tbs)|
Combine marinade ingredients in a small bowl.
Add pork and stir to coat.
Set aside for 30 minutes.
Place a wok or wide frying pan over high heat until hot.
Add vegetable oil, swirling to coat sides.
Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
Add pork and stir-fry for 2 minutes or until lightly browned.
Add onion, carrot, celery, zucchini, and broth.
Cover and cook for 2 minutes or until carrot is crisp-tender.
Add soy sauce, sesame oil, and sugar; stir well to combine.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Stir in nuts just before serving.