Hot And Spicy Pineapple Pork

Course : Chinese
Serves: 6
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1 tablespoon red New Mex chile -- (w/seeds)
2 tablespoons soy sauce
1 1/2 tablespoons fresh ginger -- minced
1 clove garlic clove -- 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 medium celery stalks -- thinly sliced
1 1/4 cups diced pineapple
1/2 cup cashews -- chopped or whole

Preparation / 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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