Cashew Sweet & Sour Pork (ourbestbites)

By shelliec

Ingredients

• 2 Tbsp. cornstarch, divided
• 1 Tbsp. cooking sherry or apple juice
• 1 lb. pork tenderloin or boneless pork chops, 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 (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)
• 1/4 c. green onions
• 2 tsp. minced or grated fresh ginger
• 2 tsp. fresh garlic, minced or pressed
• 6-8 oz. snow peas, hard ends trimmed & de-string edge
• 1 8-oz. can pineapple chunks, drained

Preparation

Step 1

Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.

Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.

Now collect everything that’s going into the stir fry next to the stove so you can access it easily.

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 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 panbring to a boil. Cook 1 minute, stirring frequently

Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.