Directions

1. Slice pork into thin strips. Using a skillet, cook in oil over medium heat until no longer pink.
   
2. While meat cooks, prepare instant rice according to package instructions.
   
3. In a bowl, mix together rice vinegar, hoison sauce, ground ginger and sugar.
   
4. Pour over meat in skillet. Heat to boiling while stirring constantly. Then cover and turn heat off.
   
5. In a new skillet, heat sesame oil over low heat.
   
6. Slice carrot very thin and add to skillet with sesame oil.
   
7. Drain water chestnuts and add to skillet with sesame oil. Continue cooking for 5 minutes.
   
8. Add cabbage and cashews to skillet with sesame oil. Stir and heat for only 30 seconds.
   
9. Reheat sauce and meat to bubbling.
   
10. Cover rice with vegetables and cashews. Pour meat and sauce over top.
    

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