Stir-frying is fast but requires constant attention. To succeed, the ingredients must be ready to go before cooking begins. Once you start, keep stirring the food, maintaining medium-high heat.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons cornstarch, divided
1 tablespoon 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 tablespoons low-sodium soy sauce
3 tablespoons ketchup
1 tablespoon peanut oil
1/3 cup finely chopped dry-roasted cashews, unsalted
1/4 cup chopped green onions
2 teaspoons bottled minced fresh ginger
1 teaspoon bottled minced garlic
1/2 pound snow peas, trimmed
1 (8-ounce) can pineapple chunks in juice, drained
How to Make It
Cook rice according to package directions, omitting salt and fat.
Combine 1 tablespoon cornstarch, sherry, and pork, tossing well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup, stirring with a whisk.
Heat the peanut oil in a large nonstick skillet over medium-high heat. Add pork mixture; stir-fry 3 minutes. Add cashews, green onions, ginger, and garlic; stir-fry 1 minute. Add snow peas and pineapple; stir-fry 3 minutes or until snow peas are crisp-tender.
Add vinegar mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Serve the pork mixture over rice.
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