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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
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

Printed from tasteofhome.com May 17, 2008

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Sweet 'n' Sour Cashew Pork cont.

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 and stir for
1-2 minutes or until sauce is thickened. Serve over rice if desired.

Yield: 4 servings.