1/2 lb. boneless pork
2 tbsp. teriyaki sauce
2 tsp. cornstarch
1 (10 oz.) pkg. frozen Chinese (Chinese style stir fry vegetables with seasoning packet)
1 tbsp. cooking oil
1 (8 oz.) can pineapple tidbits (juice pack)

Thinly slice pork into bite-size strips, then set aside. Preheat wok or large skillet over high heat. For sauce, stir together teriyaki sauce and cornstarch in bowl. Stir seasoning packet from frozen vegetables into mixture. Set sauce aside.

Add cooking oil to hot wok or skillet. (If necessary add more oil during stir frying). Add pork to wok or skillet. Stir fry over high heat 3 minutes or until pork is no longer pink, then remove and set aside.

Add frozen vegetables, undrained pineapple and water to wok or skillet. Add cashews. Stir sauce then add to vegetables. Cook and stir over medium heat until thickened and bubbly, cook an additional 2 minutes more. Stir in meat and cook about 30 seconds more or until heated through. Serve over chow mein noodles.