Ingredients
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1 tablespoon peanut oil or 1 tablespoon other low flavored oil
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1 teaspoon garlic, finely chopped
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1 large green pepper, seeded,menbranes removed,cut into 1/2 inch squares
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1/2 cup chicken stock
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4 tablespoons sugar or 4 tablespoons Splenda sugar substitute
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4 tablespoons red wine vinegar
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1 teaspoon soy sauce
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1 tablespoon cornstarch, disolved in
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2 tablespoons water
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1 medium carrot, scrapped,cut into strips 2 inch long by 1/4 inch by 1/4 inch
Instructions
- Put tbsp of oil into a wok or skillet, heat but not smoking.
- Add garlic, carrot & green pepper stir fry for 2-3 minutes or until the carrot & pepper start to darken in color.
- Pour in the chicken stock, soy, vinegar & sugar, bring to a boil and boil rapidly for 1 minute.
- Add mixed cornstarch, keep stirring the sauce until it is clear and thickened.
- Pour over the meat and enjoy.