| Did a friend forward this to you? Sign up here. Never met a cherry I didn't like The other night I ate a pint of cherries and called it dinner. I have no regrets!* But I probably should have turned to something a little more balanced, like this sweet-and-spicy stir-fry with slivers of pork, sugar snap peas, pineapple and cherries. You start by tossing thinly sliced pork — I have suggestions for those who don't eat pork, below — with sherry, cornstarch and salt. Let that mingle for a few minutes while you mix up a stir-fry sauce of broth, sesame oil, a little more cornstarch, a pinch of sugar and a bigger pinch of freshly ground black pepper. Heat the oil in a wok, then add a pinch of crushed red pepper flakes. Let them sizzle for a few seconds, then add the marinated pork and stir-fry until it's cooked. Scoop it out onto a plate and then stir-fry the sugar snap peas for a minute, just until they turn bright green. Add the cherries, pineapple chunks, pork and sauce. Toss as you stir-fry it until the sauce bubbles and thickens and everything heats up. Taste and adjust the seasonings to your liking before serving atop rice, another grain, noodles or a frilly heap of salad greens.  | Today's recipe |  Photos by Stacy Zarin Goldberg for The Washington Post | Spicy Cherry Pork Stir-FryFind substitution suggestions and other tips below the recipe. To save or print this recipe, view it in our Recipe Finder here. Servings: 4
Active time: 10 mins
Total time: 25 mins Ingredients - 2 tablespoons dry sherry (may substitute dry vermouth, white wine or apple juice)
- 2 teaspoons cornstarch, divided
- 1 pinch fine salt, plus more to taste
- 8 ounces boneless, lean pork (not ground; may substitute boneless duck breast, fat trimmed), cut into thin strips no longer than 3 inches
- 1/4 cup no-salt-added chicken broth
- 1 teaspoon toasted sesame oil
- 1 pinch granulated sugar
- Freshly ground black pepper
- 2 tablespoons vegetable oil, divided
- 1 pinch crushed red pepper flakes
- 2 cups sugar snap peas, strings removed and halved (may substitute snow peas, cut into thirds)
- 1 cup dark, fresh cherries, pitted and halved (or quartered if large)
- 2 or 3 fresh pineapple rings, cut into bite-size pieces
- Cooked rice or noodles, for serving
Steps1. In a medium bowl, stir together the sherry, 1 teaspoon of the cornstarch and the pinch of salt until combined; add the pork and toss to coat. Let sit at room temperature for 15 minutes. 2. In a 2-cup liquid measuring cup, whisk together the broth, sesame oil, the remaining 1 teaspoon of cornstarch, the sugar and a few grinds of the black pepper until smooth. 3. Heat 1 tablespoon of the vegetable oil in a large wok or skillet over medium-high heat. Once the oil shimmers, swirl to coat. 4. Add the crushed red pepper flakes and stir-fry for 15 to 20 seconds. Add the pork mixture and stir-fry just until the meat is cooked through 4 to 5 minutes. Using a slotted spoon, transfer to a plate. 5. Add the remaining oil to the wok or skillet, then add the snow peas and stir-fry for 1 minute. Add the cherries, pineapple, cooked pork and the broth mixture. Stir-fry until the mixture is heated through and begins to bubble, then taste, and season with more salt as desired. Remove from the heat and serve over rice or noodles. Adapted from a recipe at NorthwestCherries.net. Tested by Bonnie S. Benwick. Nutrition information per serving: Calories: 230; Total Fat: 11 g; Saturated Fat: 2 g; Cholesterol: 30 mg; Sodium: 100 mg; Carbohydrates: 17 g; Dietary Fiber: 3 g; Sugar: 12 g; Protein: 16 g.
Substitution suggestions + other tips and ideas: - Not into pork? >> This will work just as well with chicken or tofu.
- I like a dash of rice vinegar or lime juice added right at the end.
- Instead of pineapple >> use more snow peas or cherries.
- In place of cherries >> try this with plums.
 | Dessert | 🎧 "Louder Than a Riot" on NPR.
📺 "Discover an Alpine 'mac & cheese' called favò."
📖 "Curtailing Affirmative Action Is a Blow Against a Rising Generation" by Ronald Brownstein in the Atlantic.
📰 "D.C. cleared scores of homeless from McPherson Square. Then kept evicting them." by Marissa Lang in The Post.
👀 "The moon rose over the bay. I had a lot of feelings." by Donika Kelly.
🗣 If you liked this newsletter, please forward it to a friend! 🍒*Dedicated Dessert readers probably noticed I've been on a cherry kick here lately. Here's one more for your sweet tooth. | 
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