Ingredients
- 1 pound pork tenderloin, reduce 1/2-inch pieces
- 2 1/two tablespoons balsamic vinegar
- Kosher salt
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon corn starch
- 3 tablespoons ketchup
- 3 tablespoons sugar, along with a pinch
- 3 tablespoons peanut or vegetable oil
- 3 cloves garlic clove, minced
- 2 carrots, thinly sliced
- 3 scallions, reduce 1/2-inch pieces
- 3 cups snow peas, decline in half
Directions
Chuck the ball pork with 1/2 tablespoon vinegar along with a pinch of salt inside a bowl. Mix the rest of the two tablespoons vinegar, the soy sauce, corn starch. ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
Heat two tablespoons peanut oil inside a large skillet or wok over high temperature. Add some pork and gradually stir until it turns mostly opaque, a couple of minutes. Take away the pork having a slotted spoon and transfer to some plate. Discard the oil and eliminate the skillet.
Heat the rest of the 1 tablespoon peanut oil within the skillet, then stir-fry the garlic clove having a pinch all of salt and sugar, just a few seconds. Add some carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Give a little water when the garlic clove starts that you follow the skillet.) Add some pork, snow peas and soy sauce mixture stir before the pork is cooked through and also the sauce is thickened, about 3 minutes.
Per serving: Calories 348 Fat 15 g (Saturated 3 g) Cholesterol 74 mg Sodium 674 mg Carb 27 g Fiber 4 g Protein 28 g
Photograph by Antonis Achilleos
Recipe thanks to Food Network Magazine