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Sweet 'n' Sour Cashew Pork

 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.


  • 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


  • 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
  • for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or

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Sweet 'n' Sour Cashew Pork (continued)

Directions (continued)

  • 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.
Nutritional 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.