Sprinkle the pork slices with salt and pepper. Mix well. Toss with the starch, shaking off the excess.
Heat the cooking oil. Fry the pork slices in batches until crisp and cooked through. Scoop out and drain on a stack of paper towels.
Pour off the oil until only about two tablespoonfuls remain.
Add the garlic, onion, ginger, bell pepper and peas to the pan. Sprinkle with salt and pepper. Stir fry for a minute. Add the rice wine. Continue stir frying until the liquid has been soaked up.
Add the cashew nuts and pork to the vegetables. Pour in the oyster sauce, hoisin sauce and sesame oil. Stir fry until every piece of meat, vegetable and nut is lightly coated with sauce.
Serve at once.