No-fry sweet and sour pork

Chop the garlic; cut the onion into third-inch (8 mm) strips; chop the pineapple; julienne the bell pepper; halve and slice the cucumber.

Remove silver skin from the pork tenderloin, halve it horizontally, cut into third-inch slices and toss with a little soy sauce in a small mixing bowl.

Combine brown sugar, white vinegar, sesame oil, oyster sauce, soy sauce and sriracha and stir until the sugar is mostly dissolved.

Heat oil in a nonstick skillet (or wok) on high; add the pork in one layer to brown a little, then toss about 30 seconds until the outside looks done. Remove, leaving juices and oil in the pan.

Saute the garlic and onion in the pork juices until the smallest bits of garlic turn golden; add all the vegetables and the sauce and stir-fry a few minutes until cooked through.

Return the pork and its juices and finish cooking over high heat.

Off the heat, stir in the cashews so they stay crunchy; serve with jasmine rice.