* 1 tablespoon Soy sauce
* 2 teaspoons seasoned Rice vinegar or White wine vinegar
* 1 Juice of 1 small Orange
* Grated zest of half an orange
* 1 teaspoon dark Muscovado sugar
* 2 teaspoons Cornflour
* 2 tablespoons Vegetable oil
* 85g unsalted Cashews Nuts
* 4 to 6 Spring onions, sliced
* 300g lean and thinly sliced Pork chops
* A selection of your favourite vegetables, eg:
* 1 large Carrot, cut into thin matchsticks
* 150g pack mangetout, sliced in half
* 1 Red pepper, deseeded and thinly sliced
'''to serve'''
* 240g Plain boiled rice or noodles

===Method===
* Mix together the Soy sauce, Vinegar, Orange juice, Muscovado sugar and Cornflour. Set aside.
* Heat the Oil in a Wok. Add the Cashews and cook for a minute until golden Brown. Remove the Nuts and tip on to kitchen paper to drain. When cool enough to handle chop finely.
* Add half of the Spring onion and cook over a high heat for 3-5 minutes until just softened then lift them out and add to the Cashews.
* Add the Pork and Carrots to the Wok and Stir fry for 3-4 minutes, add the Broccoli, Mange tout, Red pepper and Cabbage stir Fry for another 4-5 minutes until the Vegetables are tender yet still crunchy.
* Stir the Cornflour mixture to blend the ingredients, pour into the Wok and Stir-fry for a couple of minutes until the Sauce thickens. Stir in the Spring onion. Serve the Stir fry sprinkled with the Nuts, the remaining spring onions, set on a bed of Noodles or Rice.

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