By Dorothy Tague
Yield: 2-4 servings

Ingredients:
1 pound thick boneless pork chops, thinly sliced in 1 1/2 inch pieces
2 tablespoons vegetable oil
3-4 hot chilies, crushed
1 medium yellow onion, quartered and separated
1 cup sugar snap peas
8 ounces canned lychees, drained — Be sure to save the juice!
1 cup fresh pineapple chunks 12 large strawberries, halved or quartered, depending on size
1/3 cup sliced or slivered almonds

Marinade for Pork:
1/2 teaspoon salt
1 tablespoon soy sauce
1 tablespoon dry sherry

Seasoning sauce:
3 tablespoons cider vinegar
3 tablespoons soy sauce
2 tablespoons Hoisin sauce
1/3 cup plus 2 tablespoons sugar
2/3 cup lychee juice
1 tablespoon
cornstarch

Directions:

1. Mix marinade in plastic bag, and coat pork thoroughly — marinate for at least one hour or overnight.

2. Mix seasoning sauce ingredients in a jar (can be done 1-2 days in advance).

3. Heat 2 tablespoons vegetable oil in wok until it smokes. Add pork, and sear on both sides. Remove from heat, and reserve.

4. Heat another tablespoon oil in wok, until hot. Add chilies, onion, and snap peas. Stir-fry for 1 to 2 minutes, until onions are transparent.

5. Make a well in wok. Add seasoning sauce. Allow to boil and thicken.

6. Add seared pork, and toss with veggies andsauce.

7. Add all fruit, and toss to coat.

8. Plate, and sprinkle untoasted almonds on top. Serve immediately with rice.