Recipe of the Day

Cherryaki Stirfry

The sweet, yet tart flavor of fresh cherries, makes them a wonderful
addition to this stirfry meal. Makes 4 servings.

4 tablespoons (60 ml) Teriyaki sauce
1 tablespoon (15 ml) sesame oil
1 tablespoon (15 ml) grated fresh ginger
1 tablespoon (15 ml) cooking sherry
1/2 tablespoon (7.5 ml) fresh lime juice
..75 pound (.35 kilograms) pork*, cubed
1/2 tablespoon (7.5 ml) vegetable oil
1 small white onion, thinly sliced
1 clove garlic, minced
2 cups whole cherries, pits removed
1-14 oz (398ml) can miniature corn cobs
1 cup snow peas
1 cup sliced red pepper
1 cup (250 ml) chicken broth
1 tablespoon (15 ml) corn starch
2 green onions, chopped (optional)

Combine first 5 ingredients and mix well. Add pork cubes. Set in
fridge to marinate. Prepare cherries, corn, snow peas and red pepper.
Heat vegetable oil in wok or large saucepan on medium. Add onion and
garlic. Heat for 1-2 minutes to soften slightly. Add pork marinade
mixture and cook for 5 minutes. Increase the heat, add snow peas and
red pepper. Cook for 1-2 minutes. In small bowl, stir cornstarch into
chicken broth until dissolved. Add to wok, cooking for 2 minutes until
sauce begins to thicken. Add cherries and corn and cook until warm.
Remove from heat. Garnish with chopped green onion.

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