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
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

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.

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

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