3 tbsp. soy sauce, divided
Dash of pepper
2 tbsp. vegetable oil, divided
1 1/2 c. Chinese pea pods (or broccoli or zucchini)
1 c. cashews
Hot cooked rice
4 tsp. cornstarch, divided
1 lb. pork tenderloin, thinly sliced
1 onion, cubed
1/2 c. chicken broth
1 green onion, minced

Chicken or beef may be used in lieu of pork.

Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch; add pepper, add pork, tossing to coat. Let stand 20 minutes (longer in refrigerator). Heat 1 tablespoon of oil in wok over high flame. Stir fry pork 2 or 3 minutes until white. Push up sides of wok. Add remaining oil; stir fry onion 1 minute. Add pea pods, stir fry until tender-crisp, then mix with pork. Combine remaining soy sauce and chicken broth. Add to wok, cooking until thickened. Stir in cashews. Garnish with green onion. Serve with rice.

I also put a little cabbage in mine if its on hand.