Friday, January 11, 2008

Cashew Sweet and Sour Pork ***** (Five Stars)

2 Tablespoons Cornstarch - Divided
1 Tbls. Sherry
1 (1-pound) pork tenderloin, trimmed and cut
into 1/2 inch pieces
1/3 Cup Water
1/4 Cup Sugar
1/4 Cup Cider Vinegar
3 Tbls. Soy Sauce
3 Tbls. Ketchup
1 Tbls. Peanut Oil (I used regular oil)
1/3 Cup finely chopped dry-roasted cashews unsalted (I used salted, it was ok)
1/4 Cup Chopped Green Onions
2 Tsp. Bottled Minced Fresh Ginger
1 Tsp. Bottled Minced Garlic (Bottled Just makes it faster)
1/2 pound snow peas, trimmed (I just used frozen peas-makes it easier)
1 (8-ounce) can pineapple chunks in juice, drained.

Serve over Rice

Combine 1 Tbls. Cornstarch, Sherry, and pork tossing well. Combine remaining 1 Tbls. Cornstarch, water, and next 4 ingredients (through ketchup) stirring with a whisk until well combined.

Heat oil in a large non-stick skillet over medium heat. Add Pork mixture, stir fry 3 minutes. Until lightly browned. Add chopped cashews, green onions, ginger, and garlic. Stir Fry 1 minute. Add snow peas and pineapple chunks, stir fry 3 minutes or until snow peas are crisp tender.

Add vinegar mixture to pan. Bring to a boil and cook 1 minute, stirring frequently. Serve over rice.

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