Cashew Sweet-and-Sour Pork |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Combine 1 tablespoon cornstarch, sherry, and pork, tossing well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup, stirring with a whisk.
3. 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.
4. Add vinegar mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Serve the pork mixture over rice.
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