1 1/2 lb. boneless pork
3 tbsp. cooking oil (peanut is best)
2 tbsp. soy sauce
2 tbsp. cornstarch
1 clove garlic, sliced
1 c. water
1 beef bouillon cube
1 1/2 c. fresh mushrooms, sliced
1 pkg. frozen Chinese pea pods, partially defrosted
1 (8 1/2 oz.) can water chestnuts, drained and sliced
1/2 tsp. ginger
1/3 c. salted cashew nuts

Cut pork into 1 inch cubes. Combine 1 tablespoon each of oil, soy sauce, and cornstarch in bowl. Mix well. Add pork cubes and stir to coat. Let stand 30 minutes. Heat remaining 2 tablespoons oil and garlic in a heavy skillet or wok and cook until garlic is lightly browned; discard garlic. Add pork cubes and brown well on all sides, turning as needed to brown evenly. Add 1/4 cup water and bouillon cube. Cover and cook slowly until meat is very tender, 40-45 minutes. Add small amounts of water as needed. Add mushrooms and pea pods. Cook, stirring constantly, about 2 minutes. Add water chestnuts. Combine remaining 3/4 cup water, 1 tablespoon each of soy sauce, cornstarch, and ginger. Mix well. Pour over meat and vegetables. Cook, stirring constantly, until sauce is thickened. Serve over hot rice and sprinkle cashew nuts over all. Makes 6 servings. Source: Chef Bernard.