2 Tbsps Vegetable Oil	1/2 Cup Cashews Or Almonds,
1 Lb Pork Tenderloin, Cut In 1/2"	-Roasted & Unsalted
-Strips	2 Tbsps Brown Sugar
2 Tbsps Soy Sauce	1 Tbsp Cornstarch
2 Carrot, Sliced	3 Tbsp Water
1 Green Pepper, Diced	Salt To Taste

Heat vegetable oil in a heavy skillet over high heat. Add pork and stir fry for 3 to 4 minutes, or until lightly browned. Add soy sauce; stir fry one minute. Reduce heat to medium and add carrots. Cover and cook 3 minutes. Add green pepper and cashews; stir fry 3 to 4 minutes. Sprinkle with brown sugar and stir until dissolved, about 1 minute. Dissolve cornstarch in water. Add to skillet. Stir and cook until sauce thickens and clears. Season with salt. Serve immediately with rice.