General Tso's Pork

8 oz cubed leftover cooked pork tenderloin
1 tablespoon olive oil
3/4 cup water
1 cube chicken bouillion
2 tablespoons splenda
2 tablespoons light soy sauce
1 1/2 tablespoons cornstarch
1 1/2 tablespoons basalmic vinegar
1/2 teaspoon ginger
1 small chopped onion
1 tablespoon minced garlic
1/2 teaspoon of red pepper flakes
3 cups of frozen California blend veggies

serve over Birds Eye Steam fresh whole grain brown rice
(calories for rice included in recipe)

meant to be a whole meal dish

1- combine water, boullion, splenda, soy sauce, cornstarch, basalmic vinegar, and ginger in separate bowl and leave sit

2- heat olive oil in pan

3- add onion, garlic, and red pepper flakes to pan and saute 1-2 mins

4- add frozen veggies to pan and stir fry until veggies are almost done

5- add cubed pork to warm until veggies are done

6- pour bowl of liquid ingredients and stir until sauce is desired thickness

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BUTTERFLY1027.