Step 1

IN a large dry skillet or wok over medium-high heat, toast the cashews until lightly golden, about 2 minutes. Remove from the pan and set aside.

Step 2

SPRINKLE the pork with 1 teaspoon of the curry powder and salt to taste.

Step 3

IN the skillet or wok, heat the ghee over medium-high heat. Add the pork and garlic and stir-fry for 2 minutes. Stir in the snow peas, bell pepper, and green onions. Cook 2 minutes more.

Step 4

STIR in the remaining teaspoon of curry powder, the cauliflower rice, pineapple (and pineapple juice if using canned), apricots, fish sauce, coconut aminos, and red pepper flakes.

Step 5

COOK and stir for 2 minutes or until heated through. Stir in the cashews and cilantro and serve immediately.