Sweet ‘n’ Sour Cashew Pork
A simple homemade sauce blends the tangy flavors in this stir-fry. Ginger, garlic and pineapple give it a traditional taste, and snow peas, green onion and cashews add a little crunch.
Ingredients
- 2 tablespoons cornstarch, divided
- 1 tablespoon sherry or chicken broth
- 1 pork tenderloin (1 pound), cut into 1-inch pieces
- 1/4 cup sugar
- 1/3 cup water
- 1/4 cup cider vinegar
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons ketchup
- 1 tablespoon canola oil
- 1/3 cup unsalted cashews
- 1/4 cup chopped green onions
- 2 teaspoons minced fresh gingerroot
- 2 garlic cloves, minced
- 1/2 pound fresh snow peas (3 cups)
- 1 can (8 ounces) unsweetened pineapple chunks, drained
- Hot cooked rice, optional
Directions
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1In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside.
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2In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender.
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3Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.
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