The Humpherys Family

Cashew Sweet And Sour Pork

Source  Our Best Bites
Recipe Added:  10/28/2011
2 Tbsp cornstarch, divided
1 Tbsp apple juice
1 lb pork tenderloin or boneless pork chops, thinly sliced
1/3 cup water
¼ cup sugar
¼ cup apple cider vinegar
3 Tbsp soy sauce
3 Tbsp ketchup
1 Tbsp oil
1/3 cup chopped cashews
¼ cup green onions
2 tsp minced fresh ginger
2 tsp minced fresh garlic
6-8 oz snow peas, trimmed
1 8-oz. can pineapple chunks, drained
Partially freeze the pork for slicing. When it’s semi-frozen (or mostly-frozen), either cut it very thinly with a sharp knife or place it into your food processor fitted with the slicing blade. Trim ends off the snow peas and remove "string". Begin cooking the rice.

Combine 1 Tbsp cornstarch, apple juice, and pork. Toss well. Combine 1 Tbsp cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch. Heat 1-2 Tbsp vegetable oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.

Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan and bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions as desired.
Notes
May also use cooked, diced chicken.
 Websites