Save on Pinterest

Sweet ‘n’ Sour Cashew Pork

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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.

Nutrition Facts

1 cup: 371 calories, 13g fat (3g saturated fat), 63mg cholesterol, 714mg sodium, 36g carbohydrate (23g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat, 1/2 fruit.

Recommended Video