Cashew Pork and Pea Pods

2 Pounds boneless pork
1 Cup orange juice
1/2 Cup orange marmalade
1/4 Cup soy sauce
2 Tablespoons cornstarch
1 Teaspoon ground ginger
1 Tablespoon oil
4 Cups fresh pea pods or 12-ounce package frozen pea pods, thawed
4 Medium peaches, peeled and cubed; 1 papaya, peeled seeded, and cubed; 2 large nectarines cubed (about 2 cups); or 1 1/2 cups frozen peach slices, thawed
1 Cup cashews or peanuts
4 Cups hot cooked rice
Partially freeze meat. Thinly slice across the grain into bite size strips. For sauce, combine orange juice, orange marmalade, soy sauce, cornstarch, and ginger. Set aside. Preheat a wok or large skillet over high heat; adding cooking oil. Add half of the pork to the wok or skillet and stir fry for 2 to 3 minutes or till no pink remains. Remove pork from wok. Add remaining pork and stir fry for 2 to 3 minutes or till no pink remains. Return all meat to wok. Stir in pea pods and peaches, papaya or nectarines. Push from the center of the wok. Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Add cashews or peanuts. Stir together all ingredient to coat with sauce. Serve over rice. Serves 8