The weirdest thing just happened at my house. In the kitchen. If you’ve been here a while, you know that No Thank You Boy (one’a my kids), has a long history with not enjoying my cooking. As I write this, I have a wok filled with Cashew Sweet and Sour Pork sitting behind me on my cooktop. I turned around a few minutes ago and totally busted NTYB eating huge forkfulls of the stuff right out of the wok. Not just little wimpy nibbles either. I mean, like, stuffing his face. As you can imagine, I nearly fell over in a state of complete and utter disbelief. So picky eaters out there, this one just might be for you. : )
The recipe calls for using a skillet, but I would recommend a big wok of you have one. Just my two cents.
Cashew Sweet and Sour Pork
Source: cookinglight.com, recipe by D. Bonom and C. DePersio
2 T. cornstarch, divided
1 T. sherry
1 (1 lb.) pork tenderloin, cut into 1/2″ pieces (Sendik’s Natural Pork Sirloin Roasts and Chops are on sale and would be a good substitute)
1/3 c. water
1/4 c. sugar
1/3 c. cider vinegar
3 T. soy sauce
3 T. ketchup
1 T. canola oil
1/3 c. finely chopped dry-roasted cashews
1/4 c. chopped scallions
2 t. fresh minced ginger
2 cloves garlic, minced
1/2 lb. snow peas, trimmed
1 (8 oz) can pineapple chunks in juice, drained (Dole Canned Pineapple is on sale)
Hot, cooked rice for serving
Combine 1 tablespoon cornstarch, sherry, and pork, tossing to coat. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup, stirring with a whisk.
Heat the oil in a large nonstick skillet or wok over medium high heat. Add pork mixture and stirfry 3 minutes. Add cashews, scallions, ginger, and garlic, stir fry 1 minute. Add snow peas and pineapple, stir fry 3 minutes or until snow peas are tender.
Add vinegar mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Serve the pork mixture over rice.Featured, Fresh, Frugal, Fabulous, News | August 7th, 2012