Sweet 'n' Sour Cashew Pork |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. In 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.
2. In 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.
3. Stir 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. Yield: 4 servings.
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