2 tablespoons of sherry 1 teaspoon of cornstarch 1/4 teaspoon of salt 1/2 pound of boneless lean pork, cut into thin strips 1 -3 tablespoons of vegetable oil, divided 1/8 teaspoon of crushed dried red chilies 1 1/2 cups of snow peas 1 1/2 cups of pitted Northwest fresh sweet cherries one 8 ounce can of pineapple chunks, drained Thickening sauce
Combine the sherry, cornstarch and salt in medium bowl, add pork and ix well. Let stand about 15 minutes. Heat 1 - 3 tablespoons of oil in wok or skillet, add chilies and cook 30 seconds. Add pork mixture, stir fry until pork is no longer pink. Remove pork from wok. Add 1 tablespoon of oil to wok if needed, heat. Add snow peas, 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 coat mixture.
Thickeneing Sauce: Combine 1/4 cup of chicken broth, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, 1/4 teaspoon of sugar and 1/4 teaspoon of ground black pepper. Makes 4 servings
