Ingredients Jump to Instructions ↓

  1. 2 tablespoons cornstarch, divided

  2. 1 tablespoon sherry or chicken broth

  3. 1 pork tenderloin (1 pound), cut into 1-inch pieces

  4. 1/4 cup sugar

  5. 1/3 cup water

  6. 1/4 cup cider vinegar

  7. 3 tablespoons reduced-sodium soy sauce

  8. 3 tablespoons ketchup

  9. 1 tablespoon canola oil

  10. 1/3 cup unsalted cashews

  11. 1/4 cup chopped green onions

  12. 2 teaspoons minced fresh gingerroot

  13. 2 garlic cloves, minced

  14. 1/2 pound fresh snow peas (3 cups)

  15. 1 can (8 ounces) unsweetened pineapple chunks, drained

  16. Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. Sweet 'n' Sour Cashew Pork Recipe photo by Taste of Home 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. Yield: 4 servings.


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