Hawaiian Pork II

Description
Makes 6 servings

Ingredients

 * 1 15-1/4-ounce can pineapple tidbits, drained, reserve juice
 * 1/4 cup cider vinegar
 * 1/4 cup honey
 * 2 tablespoons low-sodium soy sauce
 * 1 tablespoon cornstarch
 * 1/2 teaspoon ground ginger
 * 1 tablespoon vegetable oil
 * 1 pound boneless pork and cut into 1/4-inch thick strips
 * 2 cups chopped celery
 * 1 medium onion, chopped
 * 1 medium-size red bell pepper, chopped
 * 1/2 cup unsalted cashews
 * 6 cups hot cooked rice

Directions

 * 1) Combine reserved pineapple juice, vinegar, honey, soy sauce, cornstarch and ginger in small bowl; set aside.
 * 2) Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook 5 to 7 minutes, stirring, until brown. Add celery, onion and bell pepper; cook 3 to 5 minutes more or until vegetables are crisp-tender.
 * 3) Add reserved pineapple juice mixture and pineapple, cook stirring until sauce thickens, about 1 minute. Remove from heat, stir in cashews. Serve over hot rice.