Sweet and Sour Pork Stir-fry

By Gibby

Try this make-at-home version of a Chinese favorite. You can control the salt content by using reduced-sodium soy sauce

Ingredients

• 8 oz. Lo Mien noodles
• 1 lb. pork tenderloin, cut into small pieces
• 2 1/2 tbsp. balsamic vinegar
• 2 tsp. reduced-sodium soy sauce
• 1 tbsp. cornstarch
• 3 tbsp. ketchup
• 3 tbsp. granulated sugar
• 1/3 cup water
• 3 tbsp. olive oil
• 3 garlic cloves, minced
• 2 medium carrots, thinly sliced on the diagonal
• 3 green onions, cut into 1/2-inch pieces, on the diagonal, including the greens
• 3 cup snow peas

Details

Preparation time 10mins
Cooking time 15mins
Adapted from gourmetrecipe.com

Preparation

Step 1

Cook Lo Mien noodles according to package instructions. Drain.

While noodles are cooking, toss the pork with 1/2 tbsp. vinegar in a bowl.

In another bowl, mix the remaining 2 tbsp. vinegar, soy sauce, cornstarch, ketchup, sugar, and water in another bowl.

Heat 2 tbsp. oil in a large, heavy skillet or wok over medium-high heat. Add the pork. Stir until pork is almost opaque, about 2 minutes. Transfer pork back to the bowl. Wipe out skillet.

Heat the remaining oil in same skillet. Add garlic and stir for 15 seconds. Add carrots and onions, stir-frying until crisp-tender, about 2 minutes.

Add the pork, snow peas and the soy sauce mixture to the skillet. Stir-fry until the pork is cooked through and the sauce thickens, about 3 minutes.

Serve over hot noodles.