1 1/2 lb. tender, boneless pork
1 med. onion, thinly sliced
1 red bell pepper, thinly sliced
2 tart apples, such as Granny Smith, cored & thinly sliced
1 clove garlic, minced
2 tbsp. sherry
4 tsp. soy sauce
1 tsp. vinegar (any variety)
1/4 tsp. ground coriander seed
3 tbsp. flour
1/4 tsp. black pepper
4 tbsp. vegetable oil, divided

Pork such as boned loin chops or tenderloin, thinly sliced across the grain.

Assemble the sliced pork, onion, red pepper, apple and minced garlic before beginning to cook. Combine the sherry, soy sauce, vinegar and coriander.

Combine the flour and black pepper in a paper or plastic bag. If the meat is damp, dry it on paper towels. Place it in the bag and shake to coat completely. Heat 2 tablespoons of the oil in a large pan or wok. When the oil is hot, shake excess flour off pork strips and add to the pan. Cook over high heat, stirring constantly, until the pork is crisp and browned, about 3 minutes. Remove with a slotted spoon to a plate.

Add the remaining 2 tablespoons of the oil to the pan. Add the onions and stir-fry over medium high heat for 2 minutes. Add the peppers, apple and garlic; stir-fry for 2 minutes more. Return the pork to the pan, add the sherry mixture and stir until well mixed and heated through.