Spicy Cherry Pork Stir Fry

2 tablespoons sherry
1 teaspoon cornstarch
1/4 teaspoon salt
1/2 pound boneless lean pork, cut in thin strips
Vegetable oil
1/8 teaspoon crushed dried red chiles
1-1/2 cups pea pods
1-1/2 cups pitted Northwest fresh sweet cherries
1 can (8 oz.) pineapple chunks, drained
Thickening Sauce

Yield: 4 servings

Combine sherry, cornstarch and salt; add pork and mix well. Let stand about 15 minutes. Heat 1 to 2 tablespoons 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 tablespoon 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 cup chicken broth, 1 teaspoon each sesame oil and cornstarch and l/4 teaspoon each sugar and ground black pepper.
 
Serving Tip: Serve over thin egg noodles or rice.