Cashew Sweet and Sour Pork
Amy
ingredients
- 2 Tbsp. cornstarch, divided
- 1 Tbsp. cooking sherry or apple juice
- 1 lb. pork tenderloin or boneless pork chops, very thinly sliced
- 1/3 c. water
- 1/4 c. sugar
- 1/4 c. cider vinegar
- 3 Tbsp. soy sauce
- 3 Tbsp. ketchup
- 1 Tbsp. oil
- 1/3 c. chopped cashews
- 1/4 c. green onions
- 2 tsp. minced or grated fresh ginger
- 2 tsp. fresh garlic, minced or pressed
- 6-8 oz. snow peas, trimmed
- 1 8-oz. can pineapple chunks, drained
directions
- 1
Begin cooking your rice.
- 2
Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.
- 3
Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.
- 4
Now collect everything that’s going into the stir fry next to the stove so you can access it easily.
- 5
Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add nuts, onions, ginger, and garlic. Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan; bring to a boil. Cook 1 minute, stirring frequently. Serve over hot rice.
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