Sweet and Sour Pork

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound pork tenderloin, cut into 1/2-inch pieces
  • 2 1/2 tablespoons balsamic vinegar
  • Kosher salt
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons ketchup
  • 3 tablespoons sugar, plus a pinch
  • 3 tablespoons peanut or vegetable oil
  • 3 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 3 scallions, cut into 1/2-inch pieces
  • 3 cups snow peas, cut in half
Directions

Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.

Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.

Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Per serving: Calories 348; Fat 15 g (Saturated 3 g); Cholesterol 74 mg; Sodium 674 mg; Carbohydrate 27 g; Fiber 4 g; Protein 28 g

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Healthy International Recipes