Sweet and Sour Pork
2 Tbsp cornstarch, divided
1/4 c chicken broth
1 lb pork loin, cut to bite size pieces
1/4 c granulated sugar
1/3 c water
1/4 c seasoned wine vinegar
3 Tbsp soy sauce
3 Tbsp ketchup
1/4 tsp dry mustard
1 Tbsp vegetable oil
1/2 c unsalted cashews
1/2 c chopped onions
2 clove garlic,minced
1 c chopped all colors bell peppers
8 oz can pineapple chunks, drained
6 c hot cooked rice
In a large bowl, combine 1 Tablespoon of the cornstarch and white wine,stirring until smooth; add the pork and toss to coat.
In another bowl, combine the sugar and remaining Tablespoon of cornstarch. Stir in the water, vinegar,soy sauce and ketchup until smooth; set aside.
In a large skillet or wok, stir-fry the pork in hot oil until no longer pink. Add the cashews, onions,ground mustard and garlic; stir fry for about a minute. Add peas and peppers and pineapple; stir fry 3 minutes or until all are crispy tender.
Stir in cornstarch mixture and add to pan. Bring to a boil; cook and stir for about a minute or until sauce is thickened. Serve over rice.