Spicy Cherry Pork Stir-Fry 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Jul 23, 2014

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. And just because duck's the more typical go-to meat paired with cherries, we tested this recipe with strips of trimmed breast meat as well. Win-win.

Apple juice or sparkling cider is a nonalcoholic alternative to dry sherry.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 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; see headnote)
  • 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 the 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.

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Recipe Source

Adapted from a recipe at NorthwestCherries.net.

Tested by Bonnie S. Benwick.

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