Sweet and Sour Cashew Pork
More sweet than sour. But very tasty! The cooking Sherry does still taste like sherry on the pork, so beware.
1 tbsp cooking sherry OR chicken broth
5 to 7 green onions, chopped
4 tsp fresh ginger root, minced
1/2 cup shiitake mushroom
1 can (20 oz) unsweetened pineapple chunks, drained
1/4 cup apple cider vinegar
0. Chop the green onion, mince the garlic cloves, and mince the ginger root.
Make a tear on the top of one end and peel the string fiber away (on the side with the pea pods). Optionally repeat tearing the other end along the same side.
0. Cut pork tenderloin into thin strips. Cut these into 1-inch pieces.
0. If serving with rice, start water for the rice. Tend to it as needed during the rest of the cooking. It is okay if the rice finishes first
1. In a mixing bowl, combine the 1 tbsp of cornstarch and sherry (or chicken broth). Stir together until smooth. Add pork to the bowl and toss to coat it.
2. In a LARGE nonstick skillet or wok, add 1 tbsp of vegetable oil to coat the pan. Get the oil hot, then stir-fry the pork. When the pork is finished cooking, transfer it to a medium/large bowl.
Here’s what I mean by stir fry. In a hot, oiled pan, add the pork and let sit a minute or two until the bottom is seared. Do not overcrowd the pan; you may need to cook in batches. Then, flip the pork pieces. Stir and cook until the pork is no longer pink.
3. Add another dab of oil. Add minced garlic clove, green onion, cashews, and ginger to the pan. Heat for a few minutes over medium heat, stirring often, until cashews are golden. When finished, add to the bowl with the pork.
I considered done-ness by how the cashews turn golden brown and how much the green onions wilt. You don’t want to burn anything.
The garlic and ginger will be aromatic after a minute. Don’t pull at this point.
4. Add another dab of oil. In the pan, add the snow peas, mushrooms, and drained pineapple chunks. Stir fry until the peas are crisp-tender (darker green). When finished, transfer the contents to the pork bowl.
5. In the large pan, add all the ingredients for the sauce. Stir well to combine to a smooth mixture (some ketchup may remain un-mixed). Heat to a simmer.
6. Once sauce is hot, add the bowl of ingredients to the pan. Stir to coat everything. Cook for a few minutes, letting the sauce soak into everything and the peas wilt a bit more.
7. Serve with rice, if you had desired
