Sweet N' Sour Pork

This was quite contradictory to most "Chinese" inspired dishes. It actually felt rather light and had a really great flavor profile. The cashews give it a nice creamy crunch, and the pineapple follows that up with a sweet and tangy kick. Next time I make this I will add a few red pepper flakes to give it a hint of spice though.

2 Tbsp. cornstarch, divided
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced (partially freeze and pop into a food processor to easily slice thin.)
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
1/3 c. chopped cashews
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic,minced or pressed
6-8 oz. snow peas, trimmed
1 8-oz. can pineapple chunks, drained

 Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.

Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.

Now collect everything that’s going into the stir fry next to the stove so you can access it easily.

Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.

Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.