2 tbsp. soy sauce
1 tbsp. dry sherry
1 tsp. salt
Pinch of sugar
2 tbsp. peanut oil
1/2 tsp. crushed garlic
3 scallions, including tops, thinly sliced
1 lb. boneless pork, cut into 1 1/2 inch long thin strips
1/2 c. drained sliced bamboo shoots
1/2 c. sliced drained water chestnuts
1 c. fresh bean sprouts
2 tbsp. cornstarch mixed with 2 tbsp. cold water
1/3 c. unsalted raw cashews

Mix together soy sauce, sherry, salt, and sugar; set aside. Heat oil in uncovered wok or fry pan to 350 degrees. Add garlic and onions, stir fry 1 minute. Add pork, stirring 1 minute. Stir cornstarch mixture and add to wok; stir fry until sauce thickens. Add cashews and mix. Serve at once with hot rice and snow peas or broccoli.