2 tb Vegetable oil
1 lb Pork tenderloin
2 tb Soy sauce
2 md Carrots; sliced
1    Green bell pepper; diced
1/2 c  Cashews - roasted unsalted
2 tb Brown sugar
1 tb Cornstarch
3 tb Water
Salt to taste

Preparation time = 20 minutes 1. Heat vegetable oil in wok or heavy skillet
over high heat. Cut pork tenderloin into 1/2-inch strips and add to wok.
Stir fry for 3 to 4 minutes, or until lightly browned. 2. Add soy sauce;
stir fry 1 minutes. Reduce heat to medium and add carrots. Cover and cook 3
minutes. 3. Add green peppers and cashews; stir fry 3 to 4 minutes.
Sprinkle with brown sugar and stir until dissolved, about 1 minute. 4.
Dissolve cornstarch in water. Add to wok. Stir and cook until sauce
thickens and clears. Season with salt to taste. Serve immediately with
rice.