Instructions: Boil broccoli flowerets for 3 minutes, drain and dry between paper towels before starting the actual cooking. In a small bowl, combine broth, soy sauce, and cornstarch and 1 1/2 Tbsp vegetable oil. Mix well. Set aside. Heat a wok or large nonstick skillet over high heat. Add oil to wok; heat until hot but not smoking. Add 1/2 pork to wok; cook, stirring constantly, until no longer pink, about 5 minutes. Transfer pork to paper towel-lined plate. Repeat with other half of pork Drain oil. wipe out pan and refresh with another 1/2 Tbsp oil. Add onion and garlic to wok; cook, stirring constantly, for 3-4 minutes. Add mushrooms,fry for additional 2 minutes or until mushrooms done. Add broccoli and bell pepper; cook, stirring constantly, until crisp-tender, about 2 minutes.

Add pork to wok. Give the broth mixture a good stir and add to wok. Cook, stirring, until pork is heated through and sauce thickens, about 5 minutes.

Stir in cashews. Place rice on individual serving plates. Spoon pork mixture over rice. Serve immediately.

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