Why This Recipe Works

“Velveting” the pork with oil and cornstarch before browning keeps it tender and encourages the sauce to cling.

Before You Begin

You can use dry sherry in place of the mirin. A 14-inch wok or a 12-inch skillet can be used.

Instructions

Whisk broth, mirin, soy sauce, and 1 tablespoon cornstarch together in bowl; set aside. Toss pork, 1 tablespoon oil, and remaining 2 tablespoons cornstarch together in large bowl. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes; transfer to plate. Repeat with 2 teaspoons oil and remaining pork.

Add green beans and remaining 2 teaspoons oil to now-empty skillet and cook until bright green, about 1 minute. Add garlic and ginger and cook until fragrant, about 30 seconds. Whisk broth mixture to recombine and add to skillet. Cook until thickened, about 2 minutes. Return pork and any accumulated juices to skillet and cook until heated through, about 1 minute. Sprinkle with cashews and serve.