Instructions: Remove excess fat and sinew from pork and cut into 3cm cubes. Combine cornflour, stock, juice, honey & soy sauce. Set aside. Heat wok or shallow frypan, add oil & heat for 30 secs. Stir-fry the pork in batches over high heat until browned. Set aside on a plate, cover and keep warm. Reheat wok and add peas, onion & carrot. Stir-fry for 2 mins. Add ginger & garlic; cook for further 30 secs. Add cornflour mixture. Stir until sauce boils & thickens. Return pork to wok & heat. Top with cashews.

Serves 4

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