Cherryaki Stirfry
The sweet, yet tart flavour of fresh cherries, makes them a wonderful addition to this stirfry meal.
Makes 4 servings
Ingredients
- 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
- 0.75 pound (0.35 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)
Directions
- 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.
The delicate flavour of this stirfry works well over angel hair pasta. *Chicken can easily be substituted for pork in this recipe if preferred.
Recipe provided courtesy of:
