Rabbit and Cashews

Heat the cooking oil in a large wok or heavy-bottomed skillet over high heat until shimmering, approximately 1-2 minutes.

Add the chopped onion and diced hot pepper to the hot oil, stirring constantly until fragrant and the onion begins to soften, about 2-3 minutes.

Add the deboned and sliced rabbit to the wok, stirring continuously to sear the meat on all sides until it turns opaque, approximately 8-10 minutes.

Pour in the soy sauce and stir well to coat all the rabbit pieces evenly.

Add the raw cashew nuts to the wok and stir to combine with the rabbit and sauce, ensuring the nuts are distributed throughout.

Dissolve the corn starch in 2-3 tablespoons of water to create a slurry, then add it to the wok while stirring constantly to thicken the sauce, about 1-2 minutes.

Drain the canned bean sprouts and add them to the wok, stirring gently to incorporate without breaking the sprouts, about 1-2 minutes.

Taste and adjust seasoning with additional soy sauce or hot pepper as desired, then serve hot over steamed rice or with fried plantains.