Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper

Ingredients

• 0.8 lb pork loin boneless thinly sliced cut into 2- by 1/4-inch strips
• 2 teaspoons cornstarch 
• 1 tablespoon sherry 
• 2 teaspoons ginger fresh minced peeled
• 2 teaspoons garlic minced
• 3 tablespoons vegetable oil; peanut oil preferred 
• 1 large bell pepper red cut into 1/4-inch-thick strips
• 0.5 teaspoon pepper dried red hot
• 4 servings rice 
• 1 cup roasted cashews salted
• 2 teaspoons sesame oil 
• 0.5 lb snow peas trimmed
• 3 tablespoons soya sauce 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• wok

Directions

1. Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil.
2. Add pork, stirring to coat well, and let stand 10 minutes.
3. Stir together sugar and remaining 2 tablespoons soy sauce.
4. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
5. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds.
6. Add bell pepper and stir-fry 2 minutes.
7. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes.
8. Transfer vegetables to a bowl.
9. Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds.
10. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes.
11. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.