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.
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
Originally Submitted
5/11/2011
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