Sweet 'N' Sour Cashew Pork-cooktocook

[wilderness]

Sweet 'N' Sour Cashew Pork-cooktocook

(Light and Tasty, June/July 2005 issue--recipe submitted by Janet Rodakowski of Wentzville, Missouri)

Prep/Total Time: 30 minutes Yield: 4 servings

Ingredients:
2 Tbsp. cornstarch, divided
1 Tbsp. sherry or chicken broth (I used 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 Tbsp. reduced-sodium soy sauce
3 Tbsp. ketchup
1 Tbsp. canola oil (I used olive oil)
1/3 cup unsalted cashews
1/4 cup chopped green onions
2 minced garlic cloves (I used 4 cloves)
2 tsp. minced fresh gingerroot (I omitted this)
1/2 pound (3 cups) fresh snow peas
1 8oz. unsweetened pineapple chunks, drained
Optional: Hot cooked rice

Directions:
In a large bowl, combine 1 Tbsp. cornstarch, and sherry or broth until smooth; add pork and toss to cook. 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, garlic, and ginger; stir-fry for 1 minute. Add peas and pineapple; stir-fry 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.

Notes: I added a chopped carrot for some color.