Sweet and Sour Pork

The perfect dish for days when time is limited but the appetite is big.  This recipe is adapted from the blog, Taking on Magazines One Recipe at a Time.

Ingredients

1 pound pork tenderloin, cut into 1/2 inch pieces
2 1/2 tablespoons balsamic vinegar
sea salt
2 teaspoons soy sauce
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar
3 tablespoons canola oil
3 cloves minced garlic
2 carrots. thinly sliced
2 green onions, sliced
2 stalks sliced celery
2 cups sliced mushrooms

In a bowl, mix the pork with 1/2 tablespoon balsamic vinegar and a pinch of salt.
Combine the 2 tablespoons balsamic vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
Heat 2 tablespoons oil in a large skillet or wok over high heat.
Add the pork and stir until it turns mostly opaque, about 2 minutes.
Remove pork and transfer to a bowl.
Heat the remaining 1 tablespoon of oil in the the skillet or wok, then stir-fry the garlic with a pinch each of salt and sugar for about 15 seconds.
Add the carrots, celery and mushrooms and stir until crisp-tender.
Add pork, green onions and soy sauce mixture and stir until the pork is cooked through and the sauce thickens, about 3 minutes.

I serve this over a bed of rice.