Cashew Pork and Broccoli

Trim fat from meat. Thinly slice across the grain into bite-size strips. In a medium bowl, combine meat, 2 tablespoons soy sauce, sesame oil, ginger and garlic. Cover and chill for 1 to 2 hours. For sauce, in a small bowl, stir together hoisin sauce, water, 2 tablespoons soy sauce, cornstarch, sugar and crushed red pepper. Set aside. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking.) Stir-fry onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or until crisp-tender. Remove vegetables from wok. Add meat mixture to wok. Stir-fry for 2 to 4 minutes or until desired doneness. Push meat from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through. Serve immediately with hot cooked rice. Sprinkle cashews on individual servings.