2 T. sherry

1 tsp. cornstarch

1/4 tsp. salt

1/2 pound boneless lean pork, cut in thin strips

Vegetable oil

1/8 tsp. crushed dried red chiles

1-1/2 C. pea pods

1-1/2 C. pitted Northwest fresh sweet cherries

1 can (8 oz.) pineapple chunks, drained

Thickening Sauce

 

Combine sherry, cornstarch and salt; add pork and mix well. Let stand about 15 minutes. Heat 1 to 2 T. oil in wok or skillet; add chiles and cook 1/2 minute. Add pork; stir-fry until no longer pink. Remove from wok. Add 1 T. oil to wok if needed; heat. Add pea pods; stir-fry about 1 minute or until crisp-tender. Add cherries, pineapple and cooked pork to wok; cook and stir 1 minute to heat fruit. Add Thickening Sauce; cook and stir until sauce thickens and coats mixture. Thickening Sauce: Combine 1/4 C. chicken broth, 1 tsp. each sesame oil and cornstarch and l/4 tsp. each sugar and ground black pepper