Cashew Sweet and Sour Pork

By sheilaolim

Stir-frying is fast but requires constant attention. To succeed, the ingredients must be ready to go before cooking begins. Once you start, keep stirring the food, maintaining medium-high heat.

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 2 tablespoons cornstarch, divided
• 1 tablespoon sherry
• 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1/3 cup water
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons ketchup
• 1 tablespoon peanut oil
• 1/3 cup finely chopped dry-roasted cashews, unsalted
• 1/4 cup chopped green onions
• 2 teaspoons bottled minced fresh ginger
• 1 teaspoon bottled minced garlic
• 1/2 pound snow peas, trimmed
• 1 (8-ounce) can pineapple chunks in juice, drained

Details

Servings 4

Preparation

Step 1

Cook rice according to package directions, omitting salt and fat.

Combine 1 tablespoon cornstarch, sherry, and pork, tossing well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup, stirring with a whisk.

Heat the peanut oil in a large nonstick skillet over medium-high heat. Add pork mixture; stir-fry 3 minutes. Add cashews, green onions, ginger, and garlic; stir-fry 1 minute. Add snow peas and pineapple; stir-fry 3 minutes or until snow peas are crisp-tender.

Add vinegar mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Serve the pork mixture over rice.