Sweet and Sour Pork

Sweet and Sour Pork 1 pound pork tenderloin, cut into 1/2 inch pieces 2-1/2 Tablespoons balsamic vinegar Kosher salt 2 teaspoons low-sodium soy sauce 1 Tablespoon cornstarch 3 Tablespoons ketchup 3 Tablespoons sugar, plus a pinch 3 Tablespoons peanut or vegetable oil 3 cloves garlic, minced 2 carrots, thinly sliced 3 scallions, cut into 1/2 inch pieces 3 cups snow peas, 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 half teaspoon salt in another bowl. Prepare carrots, scallions and snow peas. Heat 2 Tablespoons oil in a large wok or skillet 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 oil in the skillet, then stir fry the garlic with a pinch each of salt and sugar, only 15 seconds or it will burn. Add the carrots and scallions and stir-fry until crisp tender, 2 minutes. (If it seems dry and a little bit of water, just a little. Add the pork, snow peas and soy sauce mixture; stir until the pork is cook through and the sauce is thickened, about 3 minutes.