1 lb. pork loin
2 tbsp. peanut or other salad oil
1/4 c. peanut or other salad oil
5 fresh hot banana peppers, seeded and cut into 1 inch squares
2 green onions, smashed and cut in 1 inch pieces (include stems)
2 cloves garlic, minced
1/2 c. fried cashews (see recipe for fried nuts in misc.)
1 fresh lg. green pepper, seeded and cut into 1 inch squares

MARINADE:

2 tbsp. cornstarch
2 tbsp. dry sherry
1 tbsp. soy sauce
1/2 tsp. salt
Dash white pepper

SEASONING SAUCE:

1 tbsp. sugar
3 tbsp. soy sauce
1/2 tbsp. cider vinegar
1 tbsp. dry sherry
1/2 tsp. salt
1 tsp. cornstarch

1. Cut the pork with the grain into 1 inch strips. Slice strips against the grain 1/4 inch thick.

2. Mix marinade and add pork. Toss to coat. Cover and chill 1 hour.

3. Mix seasoning sauce.

4. Heat 1/4 cup plus the 2 tablespoons oil in wok or skillet over high heat.

5. Remove 2 tablespoons hot oil and add to pork and marinade to separate pieces.

6. Stir fry pork for 2 minutes in remaining hot oil. Remove and drain well. Reserve oil.