Sweet & Sour Pork With Cashews

• 2 tablespoons cornstarch, divided
• 1 tablespoon sherry wine
• 1 lb pork tenderloin, cut into 1-inch pieces
• 14 cup sugar
• 13 cup water
• 14 cup cider vinegar
• 3 tablespoons soy sauce
• 3 tablespoons ketchup
• 1 tablespoon canola oil
• 13 cup unsalted cashews
• 14 cup green onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh gingerroot, minced
• 3 cups snow peas
• 1 (8 ounce) can pineapple chunks, drained
• hot cooked rice

1. In a large bowl, combine 1 TBS cornstarch and sherry until smooth; add pork and toss to coat.
2. In another bowl, combine sugar and remaining cornstarch.
3. Stir in the water, vinegar, soy sauce and ketchup until smooth, set aside.
4. In a large skillet or wok, stir-fry pork in hot oil until no longer pink.
5. Add cashews, onion, garlic and ginger; stir-fry 1 minute.
6. Add peas and pineapple; stir-fry until peas are crisp-tender, about 3 minutes.
7. Stir cornstarch mixture and add to pan.
8. Bring to a boil; cook and stir 1-2 minutes until sauce is thickened.
9. Serve over rice.

cornstarch, sherry wine, pork tenderloin, sugar, water, cider vinegar, soy sauce, ketchup, canola oil, unsalted cashews, green onion, garlic, fresh gingerroot, snow peas, pineapple, rice

Taken from www.food.com/recipe/sweet-sour-pork-with-cashews-203982 (may not work)