Recipe: Sweet and Sour Pork Stir Fry (using balsamic vinegar and ketchup)

SWEET AND SOUR PORK STIR FRY

"Balsamic vinegar, ketchup and soy sauce make a tasty instant sweet and sour sauce for this recipe. Try it in other stir-fries."



Active: 25
Total: 25

1 pork tenderloin (about 1 pound), cut into 1/2-inch pieces
2 1/2 tablespoons balsamic vinegar, divided use
Kosher salt
2 teaspoons low-sodium soy sauce
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar, plus a pinch, divided use
1/3 cup water
3 tablespoons peanut or vegetable oil, divided use
3 cloves garlic, minced
2 carrots, thinly sliced
3 scallions, cut into 1/2-inch pieces
3 cups snow peas, trimmed and cut in half

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 to the skillet; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Makes 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

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: The Best and Lightest: 150 healthy recipes for breakfast, lunch and dinner from the Editors of Food Network Magazine