Ingredients

2 Tbsp. vegetable oil
1 pound(s) pork tenderloin
2 Tbsp. soy sauce
2 medium carrots; sliced
1 green bell pepper; diced
1/2 C.(s) cashews roasted unsalted
2 Tbsp. brown sugar
1 Tbsp. cornstarch
3 Tbsp. water
salt to taste

Cooking Instructions

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. Add soy sauce; stir fry 1 minutes. Reduce heat to medium and add carrots. Cover and cook 3 minutes. Add green peppers and cashews; stir fry 3 to 4 minutes. Sprinkle with brown sugar and stir until dissolved, about 1 minute. Dissolve cornstarch in water. Add to wok. Stir and cook until sauce thickens and clears. Season with salt to taste. Serve immediately with rice.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)