Cashew 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
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
1/3 c. chopped cashews

Combine 1 T cornstarch, sherry/apple juice and pork. Toss well.

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

Heat oil in a skillet; add pork and cook 3-4 minutes. Add onions, garlic and ginger. Stir fry 1 minute. Add snow peas and pineapple. Cook an additional 3 minutes. Whisk sauce again and add it to the stir fry. Bring to a boil; cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice.

*****
I switched the order of my meals because I forgot to add the ingredients for Mexican Haystacks to my shopping list. Oops. So that will have to wait. This stir fry was delish--I'm totally making it again.

If you need a tutorial on fresh ginger like I did, go here.