Cashew & Pork Stir Fry

Cashew and Pork Stir-Fry
I had some pork in the freezer that needed to be used. I was searching on recipezaar for something to fit the bill. I came across this wonderful gem and will be making it often. I did add some changes like the chicken breast, celery, carrots and mushrooms. This recipe comes from Galley Wench in Mexico currently - on a sailboat in the Sea of Cortez.

2 lb pork tenderloin (I used 3/4 lb pork chops and 3/4 lb chicken breast)
8 TBSP soy sauce
3 TBSP cornstarch
1 cup cashew nuts (unsalted is preferred)
4 TBSP vegetable oil
1/4 - 1/2 tsp red pepper flakes (use sparingly)
5 green onions, sliced
4 garlic cloves, peeled and chopped
1 tsp ground ginger
1 bell pepper, deseeded and sliced
2 stalks celery, sliced
2 medium carrots, sliced
8 medium mushrooms, sliced
1 15 oz can chicken broth (I used 1 pint chicken stock)
1 TBSP dry parsley
hot cooked rice

Slice pork and chicken into 3/4 inch slices. Place in a ziploc bag. Add soy sauce and cornstarch. Knead the bag so the meat gets well coated with the soy sauce and cornstarch. Refrigerate for at least 30 minutes.
Heat skillet or wok until hot. Add cashews and dry-fry until toasted - it won't take long at all. Transfer to a bowl and save.
Add 2 TBSP oil to wok. Add meat with marinade sauce. Stir fry until meat is cooked. Add remaining ingredients except chicken stock,parsley and rice. Stir fry until veggies are done to your satisfaction. Add chicken stock. Bring to a boil and simmer until sauce thickens. Stir in toasted cashews and parsley. Serve over rice.

* Freshly cooked oriental noodles are called for in this recipe - but I didn't have any on hand.