3/4 lb. boneless lean pork, cut in 1" cubes
1 c. Serendipity Sauce, divided (recipe follows)
3 tbsp. cornstarch
3 tbsp. corn oil, divided
1 lg. onion, chopped
1 lg. green pepper, cut into strips
1 (8 oz.) can pineapple chunks, drained
1 c. cherry tomatoes, halved
1/3 c. apricot preserves

In a small bowl toss the pork with 2 tablespoons of the Serendipity Sauce. Coat with cornstarch. In a wok or large skillet, heat 2 tablespoons corn oil over medium-high heat. Add the pork and stir fry 4 to 5 minutes. Remove. Add 1 tablespoon corn oil, onion and green pepper; stir-fry 2 minutes. Add the pineapple and tomatoes; stir-fry 1 minute. Return the pork to the pan. Add the remaining sauce and apricot preserves. Bring to a boil over medium heat and boil 1 minute. Serve with rice. Makes 4 servings.

SERENDIPITY SAUCE:

1/2 c. cornstarch
1/4 c. brown sugar
1 1/2 tbsp. minced fresh ginger
4 cloves garlic, minced
1/4 tsp. ground red pepper
2/3 c. soy sauce
1/3 c. cider vinegar
1 (14 oz.) can chicken or beef broth
2/3 c. dry sherry

In a 1 quart jar combine the first 5 ingredients. Add the soy sauce and vinegar and shake until well blended. Add broth and sherry, shake well. Store, covered in refrigerator for up to two weeks or freeze in 1 cup portions, thaw and shake before using. Makes 4 cups. This is a good basic sauce for other stir-fry dishes.