1 1/2 lb. boneless pork
2 tbsp. soy sauce
1/4 tsp. five spice powder
1/4 c. cold water
2 tsp. corn starch
1/4 c. soy sauce
2 tsp. oil
1 tsp. grated ginger root
6 green onions, bias sliced into 1 inch lengths
1 c. cashews

Slice pork thinly into bite size strips. Combine pork, 2 tablespoons soy sauce and five spice powder; let stand 15 minutes at room temperature. In small bowl, blend cold water into corn starch. Stir in the 1/4 cup soy sauce. Set aside.

Preheat wok over high heat. Add cooking oil. Stir fry ginger root in hot oil for 30 seconds. Add green onion for 1 minute. Add cashews; stir fry 1 to 2 minutes.

Remove cashews and onions. Add 1/2 of pork. Stir fry 2 minutes. Remove and cook second 1/2 of pork. Return all pork to wok. Stir in soy sauce mix. Cook and stir until bubbly. Add nuts and onions. Cover and cook 1 minute. Serve at once.