Cashew Sweet and Sour Pork

2 tbsp cornstarch, divided

1 tbsp apple juice

1 lb pork tenderloin, thinly sliced

1/3 C water

1/4 C sugar

1/4 C cider vinegar

3 tbsp soy sauce

3 tbsp ketchup

1 tbsp oil

1/3 C chopped cashews

1/4 C green onions

2 tbsp minced or grated fresh ginger

2 tsp fresh garlic, minced

6-8 oz snow peas, trimmed

1 8oz can pineapple chunks, drained

Cut pork thin while it is partially frozen. Begin cooking rice. Combine 1 tbsp cornstarch, apple juice and pork and toss well. Combine 1 tbsp cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk making sure there are no lumps. Heat 1-2 tbsp canola oil in a large fry pan over medium high heat. Add pork and stir fry 3 minutes. Add onion, ginger, and garlic. Stir fry 1 minute. Add peas and pineapple. Stir fry 3 minutes. Whisk sauce ingredients again and add to pan. Allow to boil. Cook 1 minute stirring frequently. Stir in cashews and serve over hot rice. Garnish with cashews and green onions.