1 (12 oz.) pkg. frozen batter-fried fish portions
1 tbsp. cooking oil
1 med. carrot, sliced
3 green onions, sliced
1 clove garlic, minced
3/4 c. chicken broth
1/4 c. honey
3 tbsp. vinegar
1 1/2 tsp. soy sauce
1 sm. green pepper
1 tbsp. cornstarch
1 c. fresh or frozen pitted tart red cherries

Cook fish portions according to package directions; keep warm. Heat wok over high heat; add oil. Stir-fry carrot, green onions, and garlic for 3 minutes. Stir in broth, honey, vinegar, and soy sauce. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until carrot is nearly tender. Cut green pepper into 1/2 inch squares; add to wok. Simmer 1 minute. Combine 2 tablespoons cold water and the cornstarch; stir into wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Stir in cherries; heat through. Arrange hot fish portions on platter; top with cherry sauce. Makes 4 servings.