Cashew Sweet and Sour Pork

CATEGORIES: Asian and Thai, Kate, Pork

We love Chinese food. And, living in the South, good Chinese food (like good Mexican food) is hard to come by. Don’t get me wrong, there’s good food here; the South isn’t known for awesome food for nothing. The ethnic scope of it is just limited.

I wouldn’t say this is Chinese so much as it is “Asian-Inspired.” I got this recipe from Cooking Light a few years ago and it’s been a staple at our house ever since. And just so you know, Cooking Light doesn’t mean Cooking Gross. I would say (and I know Sara agrees with me) that some of the best recipes that I have come from Cooking Light. It’s more like Cooking Lighter.

Don’t be scared of all the ingredients. Yeah, there are a lot of ingredients in this recipe, but the vast majority of them are probably already in your pantry.

Cashew Sweet and Sour Pork

2 Tbsp. cornstarch, divided
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced
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 (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)
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

Now…to get your pork super thin, you’ll need to partially freeze it. When it’s semi-frozen (or mostly-frozen), you can either cut it very thinly with a sharp knife or pop it into your food processor fitted with the slicing blade. It’s like magic.

When I say trim your snow peas, I mean get the icky hard parts off. Little baby snow peas are very tender and don’t need to be trimmed, but you’ll probably have some bigger ones in there. Just snap the corners off and then tug a little to get the tough string that goes along the side of the snow pea. It’s like a vegetarian version of a fish-gutting. Without the guts. Okay, it’s not really like that at all.


Begin cooking your rice.

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.


 

 

 

40 comments

  1. This looks so good! I'll have to try it for sure.

    I'm in agreement with you guys on the Cooking Light thing too. I love it, there are so many yummy recipes that I constantly use from them!

  2. You should be able to use a smaller food processor just fine, you may just have to do it in smaller batches. But yeah, as long as the meat's almost frozen and you don't meet any bad resistance (you'll know) when you're trying to slice it, you'll be fine! 🙂

  3. I am a little ignorant on the food processor thing. I have the little one that came with the blender at Costco. Can I still slice the meat with it? If so how do I do it? I feel like your blog is my personal culinary arts school and I love it!

  4. This is a staple at our house too. And actually, I use the sauce more than anything. I often just cook up some chicken and whatever veggies I have in my house that need eating, and toss it together with the sauce and serve over rice. Although I never leave out the pineapple and cashews! Super yummy and super easy.

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