1/3 c. cashews
4 pork chops, boned and cubed
1 green Italian pepper, diced
1 tsp. garlic
1 tsp. ginger
1 whole scallion, cut 1/4" pcs.

SAUCE:

1 tbl. chef chow chili and garlic
1 tbl. dark soy
1 tsp. sugar
1/2 tsp. vinegar
1/2 tsp. salt
1/4 c. broth
  1. Deep fry the nuts and set aside to cool.
  2. Bone chops or buy cutlets. Cut into 2" cubes.
  3. Put meat into bowl with corn starch and salt. Mix well.
  4. Heat 2 c. oil and deep fry pork (medium heat) till pale.
  5. Transfer pork to hot wok and add peppers, scallions, garlic, and ginger. Heat 2-3 minutes.
  6. Add sauce ingredients. Heat 1 minute till no juice, then add nuts. Cover 1 minute. Stir quickly. Thicken if needed.