Pork And Cashew Stir Fry

• 1 tbsp vegetable oil
• 1 1/4 lbs boneless pork chops, cut into thin strips
• 1 medium red onion, cut into thin wedges
• 1 1/2 lbs asparagus, trimmed and cut into 1-inch pieces
• 4 oz green beans, trimmed and cut in half crosswise
• 1/3 cup hoisin sauce
• 1/4 cup freshly squeezed orange juice
• 1/3 cup unsalted cashew nuts, toasted
• None None Cooked rice, to serve

1. Heat a wok or large skillet on high heat. Add 1 tsp of the oil and swirl to coat the surface. Stir-fry the pork, in batches, for 1-2 mins each batch, or until seared. Transfer to a plate.
2. Add the remaining 2 tsp oil to the wok. Stir-fry the onion for 2 mins, or until soft. Add the asparagus, beans and 1 tbsp water. Cover and cook for 1 min, or until the vegetables are just tender.
3. Whisk the hoisin sauce and orange juice in a small bowl. Add to the wok with the pork and cashews. Toss until well combined and heated through.
4. Spoon the rice into shallow serving bowls and top with stir-fry. Serve at once.

vegetable oil, pork chops, red onion, green beans, hoisin sauce, freshly squeezed orange juice, unsalted cashew nuts, rice

Taken from recipes-plus.com/api/v2.0/recipes/30694 (may not work)