You know how when you go to some Chinese restaurants the vegetables are soggy and gross, like they’ve been sitting in their sauce all day long? I love this recipe because the vegetables are fresh and still have that crunch, Also, you can control the amount of sodium that goes in. If you want to stretch this dish even further, serve it on a bed of brown rice.
I’m pretty sure this recipe came from Food Network magazine. I made note of any omissions or changes that I made in parentheses.
11 lb pork tenderloin, cut into 1/2 inch pieces (I used 3/4 lb)
2 1/2 tablespoons balsamic vinegar
2 teaspoons low sodium soy sauce
1 tablespoon corn starch
3 tablespoons ketchup (I hate ketchup, so this was left out)
1/3 cup water
3 tablespoons sugar, plus a pinch
3 tablespoons peanut or vegetable oil (I used vegetable)
3 cloves garlic, minced
2 carrots, sliced thinly (I used three and sliced them coarsely)
3 scallions, cut into 1/2 inch pieces (I used 3)
3 cups snow peas, cut in half (I probably used 2 cups)
1- In a bowl, toss the pork with 1/2 tablespoon vinegar and a pinch of salt.
2- Whisk the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablesponns sugar, 1/3 cup water, and 1/2 teaspoon salt in another bowl.
3- Heat 2 tablespoons oil in skillet or wok on high heat. Add the pork and slowly stir until it turns mostly opaque. Remove and transfer to a plate. Get rid of the oil and wipe the skillet.
4- Heat the remaining oil and stir fry the garlic with a pinch of salt and sugar, about 15 seconds. Add the carrots and scallions and stir fry until crisp tender. Now, add the pork, snow peas, and soy sauce mixture. Stir until pork is cooked through and the sauce is thickened.