Serves: 4
Total Calories: 107

1 pork tenderloin (3/4 to 1 lb.)
1 cup water
3 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 teaspoon sugar
1 cup green onion sliced
1 green bell pepper large, cut in 1-inch pieces
1 teaspoon garlic minced
2 tablespoons vegetable oil
Hot cooked white rice

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, stir-fry green onions, green pepper and garlic in 1 tablespoon of the oil 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 remaining1 tablespoon 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 sauce mixture and pour over meat and vegetables. Cook, stirring constantly, until liquid comes to a boil. Cover and simmer for 3 to 5 minutes or until green pepper is crisp-tender.

Serve with rice.

Nutritional Facts:

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

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