Sweet and Sour Pork
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 348
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 74 milligrams
- Sodium
- 674 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.