Combine the lime juice, soy sauce, fish sauce and soft light brown sugar in a small mixing bowl, whisking until the sugar has dissolved. Add the sliced pork to the marinade, cover and chill for 30 minutes. When ready to cook, heat the groundnut oil in a large work over a high heat until hot.
Drain the pork from the marinade then stir-fry in the oil for 3-4 minutes. Add the sugar peas/mangetout, chilli, onion, spring onion and cashews and stir-fry for a further 2 minutes. Season to taste with pepper then spoon into serving bowls. Serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.