This recipe comes from Simple Cooking Thai & Chinese. Uses ingredients that should be easily obtained here in the states. Note: At the suggestion of reviewers I have increased the marinade ingredients.
Blend the soy sauce and cornstarch together until smooth and free of lumps.
Pour soy mixture over pork, stirring until all pieces are coated.
Cover with plastic wrap and marinade in refrigerator for at least 30 minutes.
Heat nonstick skilled untiol hot, add the cashew nuts and dry-fry for 2-3 minutes until toasted, stirring frequently. Transfer to a place and reserve.
Heat a wok or large skillet, add 2 tablespoons of oil, and when hot, add the leeks, ginger, garlic and bell pepper and stir fry for 5 minutes or until soft.
Using a slotted spoon, transfer to a plate and keep warm.
Drain the pork, reserving the marinade.
Add the remaining oil to the wok and, when hot, add pork, and stir-fry for 5 minutes until brown.
Return the reserved vegetables to the wok with the marinade and stock. Bring to a boil and simmer for 2 minutes, or until sauce thickens. Stir in toasted cashews and chopped cilantro and serve immediately with freshly cooked noodles.