1. Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil. 2. Add pork, stirring to coat well, and let stand 10 minutes. 3. Stir together sugar and remaining 2 tblsps soy sauce. 4. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. 5. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. 6. Add bell pepper and stir-fry 2 minutes. 7. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. 8. Transfer vegetables to a bowl. 9. Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. 10. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. 11. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more. 12. Serve with steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
