3/4 lb. boneless pork
1 tbsp. cooking oil
1 lg. green pepper cut into 3/4 inch pieces
2 med. carrots, thinly bias sliced
1 clove garlic, minced
1 1/4 c. water
1/4 c. sugar
1/4 c. red wine vinegar
1 tbsp. soy sauce
1 1/4 tsp. instant chicken bouillon granules
1/4 c. cold water
2 tbsp. cornstarch
2 c. hot cooked rice

Partially freeze pork. Slice thinly across the grain into bite size strips. In skillet over high heat, quickly cook pork strips in oil about 4 minutes or until browned. Remove pork from skillet. Add green pepper, sliced carrots, and garlic to drippings in skillet. Cook about 4 minutes until crisp-tender but not brown. Stir in the 1 1/4 cup water, sugar, vinegar, soy sauce, bouillon and pork strips. Boil rapidly 1 minute. Blend cold water and cornstarch. Add to meat mixture and stir until mixture is thickened and bubbly. Serve over hot cooked rice. Serves 4. This is calorie-reduced - 347 per serving.