• 1 can (8 ounces) pineapple chucks in unsweetened pineapple juice water
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 12 ounces pork tenderloin or boneless pork chops, cut into thin strips
  • 1-1/2 tablespoons curry powder
  • 3 cups thinly sliced celery
  • 1 cup frozen peas

Drain pineapple reserving juice; set aside. Add enough water to pineapple juice to make 1 cup; stir in cornstarch and salt; set aside. In a large nonstick skillet heat oil until hot; add pork; cook and stir until cooked, about 2 minutes. Stir in curry powder; cook and stir 30 seconds longer. Using a slotted spoon remove pork from skillet; set aside. To skillet add celery; cook and stir until just crisp-tender, about 3 minutes. Stir in reserved cornstarch mixture; cook, stirring constantly until clear and thickened, about 1 minute. Stir in peas, reserved pineapple and pork; cook and stir until hot, about 1 minute. Sprinkle with cashews and serve over steamed rice, if desired. Yield: 4 portions