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.
SPICY CHERRY PORK STIR-FRY
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
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.
Adapted from a recipe at NorthwestCherries.net.