Cashew Sweet and Sour 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.

Ingredient Notes

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.

  • Pork – Por tenderloin, pork loin, or pork chops will all work. They key is slicing the pork nice and thin. 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.
  • Cooking Sherry – You can find this by the condiments in your grocery store. It’s basically a very wine that is unfit for drinking and designed for cooking, so you don’t need to be 21 to buy it. Apple juice makes a great substitute.
  • Snow Peas – These are the large, flat peas you find in Asian stir-fry dishes. Feel free to sub snap peas if you’d like. 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.



Instructions

  1. Freeze some pork for a bit to firm it up, then slice nice and thin.
  2. If you’re serving this sweet and sour pork with rice, begin cooking that so it’s ready when the pork is.
  3. Combine a little cornstarch, sherry, and pork. Toss well.
  4. Combine some additional cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch. Set aside.
  5. Now collect everything that’s going into the stir fry next to the stove so you can access it easily. Once you start stir frying, things move fast!
  6. Heat a couple of tablespoons of canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add some onions, ginger, and garlic. Stir-fry 1 minute.
  7. 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.
  8. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want. 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.

    Frequently Asked Questions

    Can I make this ahead of time? While probably at its best hot off the stove, this pork should reheat rather well if you’d like to make it one day and reheat the leftovers. If you’re running short on time you can definitely prep your sauce and veggies, slice your pork, and even cook your rice ahead of time. It’s probably best to toss your pork with sherry and cornstarch right before cooking.

    Cashew Sweet and Sour Pork

    This easy sweet and sour pork uses common pantry ingredients and cooks up in a snap!
    Prep Time 15 minutes
    Cook Time 10 minutes

    Ingredients

    • 2 tablespoons cornstarch divided
    • 1 tablespoons cooking sherry or apple juice
    • 1 pound pork tenderloin or boneless pork chops thinly sliced
    • 1/3 cup water
    • ¼ cup sugar
    • ¼ cup cider vinegar
    • 3 tablespoons soy sauce
    • 3 tablespoons ketchup
    • 1 tablespoon oil
    • 1/3 cup chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the
    • grocery store)
    • ¼ cup green onions
    • 2 teaspoons minced or grated fresh ginger
    • 2 teaspoons fresh garlic minced or pressed
    • 6-8 ounces snow peas trimmed
    • 1 8- ounce can pineapple chunks drained

    Instructions

    • Slice your pork. 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.
    • Trim your snow peas if necessary. 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.
    • If you're serving this sweet and sour pork with rice, begin cooking that so it's ready when the pork is.
    • Combine 1 tablespoon of the cornstarch, the sherry, and the pork. Toss well. Set aside.
    • Combine the remaining cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch. Set aside.
    • Now collect everything that’s going into the stir fry next to the stove so you can access it easily. Once you start stir frying, things move fast!
    • Heat 1-2 tablespoons of canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add some 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.
    Author: Our Best Bites
    Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
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    Meet The Author

    Sara Wells

    Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

    Read More

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    Questions & Reviews

    1. This was so yummy and so easy! Thanks for all the GREAT recipes! I LOVE your website and your easy to follow, delicious recipes with accompaning pictures! Thank you!

    2. I made this for dinner tonight and it was delicious! I even caught my husband licking his plate. Thanks for another great recipe!

    3. Tried this tonight with broccoli and tofu instead of pork and it was so good… Your blog is still my first stop when deciding what to make for dinner!

    4. I really want to try this and I want to print this recipe . . . why isn’t there a print button on this recipe??? Am I missing something?

    5. Just wanted to say thanks for the recipe! I made it tonight and am in love with this dish! It was a huge hit with every member of the family and that’s a rare experience. So thank you!

    6. I am so excited to try this recipe. I have not had a bad one yet! But more excited to have your cookbook~

    7. I had no idea you could slice meat in the food processor. My life is changed…I will be slicing every meat possible now!! And thank you–this recipe was amazing!

    8. Made this recipe last night and it was easy to make and turned out really delicious! Definitely a keeper! I think I might also try chicken instead of pork next time.

    9. I made this tonight and it was delish! I love that you girls love asian food just as much as I do! Your recipes are amazing!

    10. I stumbled across this recipe tonight and it looked so good. I ran to the store and bought everything for it. The only thing I had a hard time finding was the cider vinegar, which I ended up buying wine vingegar and hoping it was an ok substitute. I also used chicken instead of Pork. I have to say, I loved this recipe!! It was so good. It looks just like the photo posted and tastes amazing. I already sent the recipe to a couple of friends to try. Thanks so much!!!

    11. Yum! I just tried this tonight w/ chicken instead of pork though–but some of the best asian food I've had!

    12. Hi Amy, I'm really not sure how this recipe would freeze because I've never tried it- so you may just have to experiment and let us know!

    13. I'm new to your site, but I already love it! This pork looks wonderful and I was wondering if you have suggestions on how to prepare some of it ahead of time to freeze? Either way, I'll try it soon! Thankyou!!

      BTW: made honey chicken last night and loved it!!

    14. made this last night for dinner and all but my picky 7 yr old loved it! My husband said it tasted like something from a good restaraunt.

    15. Made this tonight for christmas eve dinner…absolutely scrumptious 🙂 i tried it with edamame rather than snow peas because its all i had, and still very good!

    16. OH-MY-GOSH~!
      I literally JUST finished making this… like Hubby on the way home… rice is done, kind of stuff.
      I just tasted the done chicken mixture and was expecting it, for some reason… (because of past experiences with home made chinese type food) to be blahh… and taste like soy sauce and garlic in water. But I WISH I had a picture of my face when I was leaning over the kitchen, burning my mouth, for a bite. IT WAS SO GOOD! SO much FLAVOR! My hubby is going to be so PROUD of me!!!! 🙂 I am SUCH a bad dinner maker-er. And I have about 5 recipes from your site that I'm attempting to make this week, that I've already got all the ingredients for, to win back the "wife of the year award"… (okay, SO far away from that, but you know what I mean)… This was a GREAT confidence booster for me… for the rest of the week. I had to jump on here and say THANK YOU for making these recipes REAL… and easy to make and follow… Ooo, I could KISS you right now. But no time… I'm going to eat my dinner! 🙂

    17. Yet another great recipe! With fresh peas from the garden to find new uses for, this is perfect. Thank you for sharing your talent with all of us.

    18. I made this for dinner tonight, and it was fantastic! This is the third recipe I've made from your site (I've also tried the sweet potato fries and the honey chicken), and we've loved them all. Keep up the great work, ladies!

    19. 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!

    20. I love recreating international food at home too. This looks so good, I know my hubby would lovesoooo much!

    21. 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! 🙂

    22. 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!

    23. 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.