Sweet and Sour Pork

10 min Level: Easy Yield: 4 servings 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
Photo by Kathy M.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from foodnetwork.com

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.

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