Sweet 'n' Sour Cashew Pork 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 garlic cloves, minced 2 teaspoons minced fresh gingerroot Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Sweet 'n' Sour Cashew Pork cont. 1/2 pound fresh snow peas (3 cups) 1 can (8 ounces) unsweetened pineapple chunks, drained Hot cooked rice, optional In a large bowl, combine 1 tablespoon cornstarch and sherry or broth 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 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 Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

	Sweet 'n' Sour Cashew Pork and stir for 1-2 minutes or until sauce is thickened. Serve over rice if desired. Yield: 4 servings. Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008