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Cashew Sweet-and-Sour Pork

Yield 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)
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.

Ingredients

  • 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

Nutrition Information

  • calories 468
  • caloriesfromfat 25 %
  • fat 13 g
  • satfat 3 g
  • monofat 6.5 g
  • polyfat 2.6 g
  • protein 30.4 g
  • carbohydrate 58.2 g
  • fiber 3.1 g
  • cholesterol 74 mg
  • iron 4.8 mg
  • sodium 603 mg
  • calcium 51 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. Combine 1 tablespoon cornstarch, sherry, and pork, tossing well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup, stirring with a whisk.

  3. 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.

  4. Add vinegar mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Serve the pork mixture over rice.