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.