Serves: 4
Total Calories: 107

1 pork tenderloin (1 lb.)
1 cup water
3 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1 cup green onion sliced
1 green bell pepper large, cut in 1-inch pieces (1 cup)
1 teaspoon garlic minced
1 tablespoon vegetable oil
Hot cooked rice (optional)

Remove white tendon from pork and slice 1/8 inch thick set aside.

In a small bowl, stir water, soy sauce, cornstarch and sugar until sugar dissolves set aside.

In a 10-inch skillet over medium-high heat, heat oil. Stir-fry green onions, green pepper and garlic for 30 seconds or just until onions are limp. Transfer to a small bowl set aside.

In the skillet over medium-high heat, stir-fry pork in oil for 2 to 3 minutes or until pork loses its pink color and no longer sticks to the skillet. Reduce heat to low and add vegetables. Stir cornstarch mixture and pour over meat and vegetables. Stirring constantly, bring to a boil. Cover and simmer for 3 to 5 minutes or until green pepper is crisp-tender. If desired, serve with rice.

Nutritional Facts:

Serves: 4
Total Calories: 107
Calories from Fat: 60

More Recipes from the Slender Feast Cookbook:
Baked Flounder And Stuffing
Baked Ziti
Gourmet Pork Chops
Hawaiian Burgers
Lemon-Peppered Chicken
Pork And Green Onions
Sherried Scallops
Sole With Cucumber Sauce
Spiced Moroccan Lamb Stew
Stuffed Shells Florentine
Swiss Turkey Cutlets