Pork And Cashews Stirfry

• 1 red bell pepper
• 5/8 cup baby corn
• 1 cup peas sugarsnap
• 1 1/3 pounds pork tenderloin
• 1 tablespoon sesame oil
• thai basil leaves Asian grocery store
• 3 tablespoons oyster sauce Asian groceries
• 2 13/16 tablespoons cashews

1. Peel the red pepper by removing the skin and seeds, dice and set aside.
2. Cut the baby corn in half lenghtwise.
3. In a medium saucepan, cook pepper and baby corn in salted boiling water for 2 minutes.
4. Add the sugarsnap peas and cook for 1 minute more. Drain.
5. Cut your tenderloin into thin slices.
6. In a frying pan, heat the sesame oil.
7. Add the meat slices and quickly saute over high heat.
8. When they are browned, add the bell peppers, and cook for 3 to 4 minutes stirring constantly.
9. Add peas and baby corn, Thai basil leaves, then the oyster sauce, stir with a wooden spoon until the sauce coats the meat and vegetables.
10. If the sauce is too thick, add a little water.
11. Add brasilian nuts.
12. Serve with white rice.

red bell pepper, baby corn, peas sugarsnap, pork tenderloin, sesame oil, thai basil, oyster sauce asian groceries, cashews

Taken from www.yummly.com/recipe/Pork-and-Cashews-Stirfry-781961 (may not work)