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Dinner in 30 minutes: Spicy Cherry Pork Stir-Fry

Cherry season stir-fry

I couldn’t let the clock run out on cherry season without working the fruit into a main course. Chances are good that few woks have gathered in a combination such as this – but the result is bright, crunchy, savory and worth a try.


8 ounces boneless, lean pork (not ground; may substitute boneless duck breast, fat trimmed)

2 tablespoons dry sherry (may substitute dry vermouth or apple juice)

2 teaspoons cornstarch

pinch kosher salt, plus more as needed

2 cups sugar snap peas (may substitute snow peas, each cut into 3 equal pieces)

1 cup dark, fresh cherries

2 or 3 fresh pineapple rings (from fresh-cut fruit in the produce department)

1/4 cup no-salt-added chicken broth

1 teaspoon toasted sesame oil

pinch sugar

freshly ground black pepper

2 to 3 tablespoons vegetable oil

pinch crushed red pepper flakes

cooked rice or noodles, for serving

Cut the pork into thin strips, no longer than 3 inches.

Combine sherry, 1 teaspoon of the cornstarch and the pinch of salt in a mixing bowl; add the pork and toss to coat. Let sit at room temperature for 15 minutes.

Meanwhile, string the sugar snap peas; cut each one in half, if desired.

Pit the cherries, then cut each one in half or quarters, if desired.

Cut the pineapple into bite-size pieces.

Whisk together the broth, toasted sesame oil, the remaining teaspoon of cornstarch, the pinch of sugar and a good pinch of black pepper in a liquid measuring cup until smooth; this will be the thickening/finishing sauce for the dish.

Heat 1 to 2 tablespoons of the vegetable oil (as needed) in a large wok or skillet over medium-high heat. Once the oil shimmers, swirl to coat.

Add the crushed red pepper flakes and cook for 15 to 20 seconds, stirring, then add the pork; stir-fry for 4 to 5 minutes, just until the meat is cooked through.

Use a slotted spoon to transfer to a plate.

Add a tablespoon of oil to the wok or skillet, then add the snow peas; stir-fry for 1 minute, then add the cherries, pineapple, cooked pork and the sauce. Stir-fry; once the mixture is heated through and begins to bubble, taste and add salt as needed. Remove from the heat.

Serve right away, over rice or noodles.

Serves 4.

Adapted from a recipe at

Washington Post

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