1/4 c. soy sauce
1 1/2 lb. pork tenderloin, cut into 1 1/2" cubes
2 tbsp. sugar
1/4 c. flour
1/4 c. vegetable oil
1 c. cold water
1 tbsp. cornstarch
3/4 c. chopped walnuts, optional

1. In bowl, pour 3 tablespoons soy sauce over pork.

2. On plate, combine sugar and flour; roll pork cubes in sugar-flour mixture.

3. Pour oil in wok and preheat, uncovered, at medium-high for 3-4 minutes. Add 1/2 of pork and stir-fry 3 minutes or until browned. Push up the side. Add remaining pork and stir-fry 3 minutes.

4. Reduce heat to medium-low, cover and simmer for 30 minutes or until fork tender.

5. Push pork up the side. In small bowl, combine cold water and cornstarch. Stir slowly into meat drippings in wok. Add remaining 1 tablespoon soy sauce. Cook slowly until mixture thickens.

6. Combine pork and walnuts with gravy in wok. Cook 3 minutes. Reduce heat to low for serving. Serve with egg noodles, rice or mashed potatoes. Makes 6 servings.