1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir-fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove from wok. 2. Cut green onions into 1/inch pieces. Crush garlic. Pare ginger and chop finely. 3. Heat remaining 2 tablespoons vegetable oil in wok over high heat. Add onions, garlic, ginger and cashews. Stir-fry 1 minute. 4. Mix meat into cashew-vegetable mixture. Combine all remaining ingredients and pour over meat mixture. Cook and stir until liquid boils and thickens. Recipe courtesy of: Catherine Vanicek, 26 Mar 93 19:13:04 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 200 (74%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 144.1mg||5 %|
|Potassium 396.8mg||10 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 13.1g|
|Protein 5.5g||8 %|
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Calories per serving: 271
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