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.