Heat peanut oil in a wok over high heat.
Quickly add the garlic and pork, season with salt and pepper and stir fry for only about a minute.
Add the peppers and stir fry for only about another 30 seconds.
Remove the pork and peppers from the wok and set aside.
Add the orange juice to the wok and boil quickly until the volume of the juice is reduced by about half.
Add the Hoisin sauce, rice wine, vinegar, honey, chili sauce, soy sauce, sesame oil, five spice powder and ginger.
Simmer for a couple of minutes before returning the pork and peppers to the wok with the sauce.
Bring to a boil and thicken with a slurry of 1 tsp. corn starch dissolved in an ounce of cold water.
Toss in the diced mangoes.
Cook for only a minute to warm through the mango.
Serve over noodles or rice and, when serving, sprinkle the plates with the toasted cashews and chopped green onions.
