(Yield: 4 servings)
1/2 pound boneless lean pork
1/3 cup roasted unsalted cashews
3 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
2 tablespoons vegetable oil, divided
1 teaspoon sugar, divided
1/2 teaspoon fennel seed, crushed
2 medium carrots, thinly sliced
1 clove garlic, minced
1 small onion, chunked
1 bunch green onions, cut into 2-inch lengths,
separating whites from tops
Hot cooked rice
Cut pork across grain into thin slices; coat with mixture of 1 Tbsp. each soy sauce and cornstarch, 1/2 teaspoon sugar and garlic. Let stand 15 minutes. Blend remaining 2 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1/2 teaspoon sugar, fennel and 3/4 cup water.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add onion and whites of green onions; stir-fry 1 minute. Add carrots; stir-fry 3 minutes. Add green onion tops; stir-fry 1 minute. Add pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens. Sprinkle with cashews; serve over rice.