Ingredients
2 tablespoons cornstarch, divided1 tablespoon sherry or chicken broth1 pork tenderloin (1 pound), cut into 1-inch pieces1/4 cup sugar1/3 cup water1/4 cup cider vinegar3 tablespoons reduced-sodium soy sauce3 tablespoons ketchup1 tablespoon canola oil1/3 cup unsalted cashews1/4 cup chopped green onions2 teaspoons minced fresh gingerroot2 garlic cloves, minced1/2 pound fresh snow peas (3 cups)1 can (8 ounces) unsweetened pineapple chunks, drainedHot cooked rice, optional
Preparation
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 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.
