Cashew Sweet-And-Sour Pork

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 2 tablespoons cornstarch, divided
• 1 tablespoon sherry
• 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1/3 cup water
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons ketchup
• 1 tablespoon peanut oil
• 1/3 cup finely chopped dry-roasted cashews, unsalted
• 1/4 cup chopped green onions
• 2 teaspoons bottled minced fresh ginger
• 1 teaspoon bottled minced garlic
• 1/2 pound snow peas, trimmed
• 1 (8-ounce) can pineapple chunks in juice, drained

1. Cook rice according to package directions, omitting salt and fat.
2. Combine 1 tablespoon cornstarch, sherry, and pork, tossing well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup, stirring with a whisk.
3. Heat the peanut oil in a large nonstick skillet over medium-high heat. Add pork mixture; stir-fry 3 minutes. Add cashews, green onions, ginger, and garlic; stir-fry 1 minute. Add snow peas and pineapple; stir-fry 3 minutes or until snow peas are crisp-tender.
4. Add vinegar mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Serve the pork mixture over rice.

boil, cornstarch, sherry, pork tenderloin, water, sugar, cider vinegar, soy sauce, ketchup, peanut oil, cashews, green onions, fresh ginger, garlic, snow peas, pineapple

Taken from www.myrecipes.com/recipe/cashew-sweet-and-sour-pork (may not work)