1 lb. fresh pork, cut in 1" cubes
1 egg white
1 tsp. corn starch
Oil for deep frying
2 bunches watercress
1/2 c. fresh cashews

SAUCE:

2 tbl. sweet bean sauce
1 tsp. sugar
1/2 tsp. fresh ginger
1/2 scallion, chopped fine
1/2 tsp. chopped garlic

1 bean cake (optional)

  1. Cut up and marinate pork, add egg white and corn starch. Pork chops can be used.
  2. Fry cashews. Set aside. Assemble sauce. Dice and parboil bean cake if using.
  3. Heat oil and deep fry pork in 2-3 batches till color changes. Set aside.
  4. Reheat wok and stir fry watercress, covered 1 minute. (Do not remove cover.) Set on platter.
  5. Fry pork pieces, then add sauce, mix. Add bean cake, a little broth if to thick, then add cashews. Put over watercress.