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Sweet 'n' Sour Cashew Pork

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.

4 ServingsPrep/Total Time: 30 min.

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) DOLE® Pineapple Chunks in 100% Pineapple Juice, drained
Hot cooked rice, optional

Directions

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.
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

2 of 2

Sweet 'n' Sour Cashew Pork (continued)

Directions (continued)

for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or
until peas are crisp-tender.
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.

Nutrition Facts: 1 cup pork mixture (calculated without rice) equals 371 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 714 mg sodium, 36 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat, 1/2 fruit.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.