Total Calories: 107
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.
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