In a bowl, combine cornstarch, broth, vinegar, soy sauce and 2 tsp. oil until smooth; set aside. In a large skillet of wok over medium high heat, stir-fry pork in 1 Tbsp. oil until no longer pink; remove and keep warm. Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir in broth mixture and green onions. bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve over rice.
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