1 pound lean pork, cut into 1-inch pieces

1 T. vegetable oil

Water

1 T. red wine vinegar

1/4 tsp. salt

1/8 tsp. each dry mustard and ground cloves

1/2 C. each diced green pepper and onion

1 T. each sugar and cornstarch

1 C. pitted and halved Northwest fresh sweet cherries

Hot cooked rice (optional)

 

Brown pork in oil. Add 1/4 C. water, vinegar, salt, mustard and cloves. Simmer covered, about 20 minutes or until meat is tender and cooked. Add green pepper and onion. Combine 1/3 C. water, sugar and cornstarch; stir into pork mixture. Cook and stir until thickened and clear. Gently stir in cherries; heat thoroughly. Serve over rice.