I love sweet and sour pork. This recipe is versatile. You can add more veggies or meat and not skip on flavor. This is one of my quick weeknight go to meals. I double this recipe because people always seem to want more. Great warmed up next day for lunch!
pork tenderloin, cut into 1/2 inch pcs
2 1/2 Tbsp
soy sauce, dark
sugar + a pinch
vegetable oil or peanut oil
carrots, thinly sliced
scallions cut into 1/2 inch pcs
snow peas cut in halves
1Toss 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.
2Heat 2 tablespoons vegetable or 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.
3Heat 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.