4-6 pieces pork cutlets, sliced thin
1/2 c. cashews
4 tbl. tree ears
1 red pepper
1 green pepper
1 carrot, sliced 1/8" rounds
1/2 c. water chestnuts
1 scallion, chopped fine

SAUCE:

2 tbl. hoisin sauce
1 tsp. Hunan sauce
2 tbl. sweet bean sauce
1 c. broth

BATTER:

1 cup flour
1/4 cup cornstarch
  + 2 tbl. baking powder
1 egg
1 tbl. garlic oil
water (pancake consistency)
  1. Marinate pork slices 15 minutes. Set aside.
  2. Assemble batter.
  3. Put cashews in blender and chop very fine. Add to batter and mix well.
  4. Cut up peppers and carrots. Soak mushrooms. Set aside.
  5. Heat wok and 2 c. oil. Dip pork into nut batter and fry 2 slices at a time till done. Set aside.
  6. Heat wok. Add vegetables. Mix well, then add sauce. Heat 3-4 minutes. Thicken
  7. Put pork on platter, cover with vegetables.

OPTIONAL:

Pork can be cut into 3" squares if desired.