Hot and Spicy Pineapple Pork

Yields:	6 servings
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Ingredients

1	tablespoon	new mexico chile	with seeds
2	tablespoons	soy sauce
1 1/2	tablespoons	ginger	fresh, minced
1	clove	garlic	minced
1	pound	pork	thinly sliced
2	tablespoons	vegetable oil
2	tablespoons	chicken broth
1 1/4	cups	cider vinegar
3	tablespoons	brown sugar
2	tablespoons	cornstarch
2	each	celery stalks	thinly sliced
1 1/4	cups	pineapple	diced
1/2	cup	cashew nuts	chopped or whole

Directions

Combine the soy sauce, ginger and garlic.

Marinate the pork in the mixture for an hour.

Heat the oil in a wok or skillet,add the pork and stir-fry until browned.

Remove and drain.

Combine the broth, vinegar, brown sugar, cornstarch and chile.

Add to the wok and cook, stirring constantly, until thickened and translucent.

Add the celery and pineapple.

Bring to a boil, reduce the heat and simmer for five minutes.

Add the meat and cashews and heat through.

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About Sage

by Laurie

History - Sage was a sacred ceremonial herb of the Romans and was associated with immortality. It was believed to increase mental acuity. Charlemagne had it grown in his royal gardens. ...

Member Review

Challah

proof v. To dissolve YEAST in a warm liquid (sometimes with a small amount of sugar) and set it aside in a warm place for 5 to 10 minutes until it swells and becomes bubbly. This technique proves that the yeast is alive and active and therefore capable of LEAVENING a bread or other baked good.