Instructions: Cut pork across grain into thin slices; coat with mixture of 1 tablespoon each soy sauce and cornstarch, 1/2 teaspoon sugar and garlic. Let stand 15 minutes.

Blend remaining 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon sugar, fennel and 3/4 cup water; set aside.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove.

Heat remaining 1 tablespoon oil in same pan. Add onion and whites of green onions; stir-fry 1 minute. Add carrots; stir-fry 3 minutes. Add green onion tops; stir-fry 1 minute. Add pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens.

Sprinkle with cashews; serve over rice.

This recipe yields 4 servings.

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