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Cashew Pork and Broccoli

12 ounces lean boneless pork

2 tablespoons soy sauce

2 teaspoons toasted sesame oil

2 teaspoons finely minced fresh ginger

2 garlic cloves, finely minced

1/2 cup hoisin sauce

1/2 cup water

2 tablespoons soy sauce

1 tablespoon cornstarch

1 teaspoon sugar

1/8 teaspoon crushed red pepper

1 tablespoon vegetable oil

2 medium onions, cut into thin wedges

2 celery stalks, thinly bias-sliced

3 cups broccoli flowerets

Hot cooked rice

1/2 cup dry roasted cashews

1. Trim fat from meat. Thinly slice across the grain into bite-size strips.
2. In a medium bowl, combine meat, 2 tablespoons soy sauce, sesame oil, ginger and garlic. Cover and chill for 1 to 2 hours.
3. For sauce, in a small bowl, stir together hoisin sauce, water, 2 tablespoons soy sauce, cornstarch, sugar and crushed red pepper. Set aside.
4. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking.) Stir-fry onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or until crisp-tender. Remove vegetables from wok.
5. Add meat mixture to wok. Stir-fry for 2 to 4 minutes or until desired doneness. Push meat from center of wok.
6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through.
7. Serve immediately with hot cooked rice. Sprinkle cashews on individual servings.

Makes 4 servings.