Instructions: Combine the tangerine juice, lime juice, 3 tablespoons of the soy sauce and the garlic in a bowl. Cut the pork chops into 1/8-inch-thick strips and place in the marinade.

While the pork is marinating, cut the red pepper in half and remove the seeds. Slice the halves lengthwise into 1/4-inch-wide strips. (If it is a long pepper, cut each half in half crosswise, then slice into 1/4-inch-wide strips.)

Make the Jasmine Rice: Place the rice in a colander and rinse under cold running water for 1 minute. Place the rice, water, butter and soy sauce in a saucepan and bring to a boil. Cover the pot, turn the heat to low and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove the rice from the heat and fluff with a fork.

Heat 1 tablespoon of the oil in a wok or large nonstick skillet over high heat until very hot. Drain the marinade from the pork and reserve. Add small batches of the pork to the wok and cook, stirring, until no longer pink and cooked through, about 3 minutes. Remove the cooked pork to a bowl and continue cooking the rest of the pork.

Remove all the pork, then add the remaining oil and the remaining soy sauce to the wok. Add the red pepper, snow peas and green onions and continue stirring on high heat until the vegetables are crisp-tender, about 3 to 4 minutes.

Stir a little of the reserved marinade into the cornstarch until smooth, then return to the rest of the marinade and add it to the wok. It will begin to boil immediately. Let it boil for a full minute, then add the cooked pork, cilantro and cashews, if using. Add salt to taste. Stir to combine and heat through. Serve on jasmine rice.

This recipe yields 4 servings.

Comments: You can vary this dish in several ways. Substitute chicken for the pork, if you prefer, using four boneless, skinless breasts or thighs. And though this calls for snow peas and a bell pepper, you can add your familys favorite vegetables. Finally, its good over jasmine rice, but for a switch try the pork over a bed of Asian noodles.

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