Slice onions in half and again and again leaving you with sixteen wedgesThinly slice the spring onions, carrots and chilli (if using) Remove core of capsicum and slice into strips
Mix the cornflour, soy sauce, sesame oil, rice wine and oyster sauce in a bowl
Add a couple of tablespoons of the sauce mix to the sliced pork and leave to marinate for 15 minutes
Heat 1 tbsp of the oil in a hot wok and brown the pork for 3 minutes and remove to a bowl
Heat the rest of the oil in the wok and fry the onions for a couple of minutes while stirring, add the ginger and garlic and fry for a further 2 minutes, then add the carrots, capsicum and Chilli (if using) for 2 more.
Add back the pork and the rest of the sauce, stir and then add the stock, mix well then add the cashews and continue stirring for a minute, then serve on rice topped with the thinly sliced spring onions.
