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Sweet ‘n’ Sour Cashew Pork

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

  • 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.
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.
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