1 tbsp Red New Mex chile (w/seeds)
2 tbsp Soy sauce
1 1/2 tbsp Fresh ginger, minced
1 Garlic clove, minced
1 lb Pork, thinly sliced
2 tbsp Vegetable oil
2 tbsp Chicken broth
1 1/4 cup Cider Vinegar
3 tbsp Brown sugar
2 tbsp Cornstarch
2 Celery stalks, thinly sliced
1 1/4 cup Diced pineapple
1/2 cup Cashews, chopped or whole
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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. Chile Pepper Magazine
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