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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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