Combine juice, honey, soy sauce, cornstarch and ginger in a bowl. Set aside.
Heat some oil in a large skillet over medium high heat.
Add the carrots and celery and stir-fry until tender crisp.
Remove the veggies and set aside.
Add more oil and stir-fry the pork until cooked through.
Add the veggies back into the skillet, along with the sauce and the cashews. Heat until it comes to a boil.
Serve over rice.