Sweet-And-Sour Pork - cooking recipe

Ingredients

1/4 c. chicken broth
1 egg
1 Tbsp. cornstarch
1 Tbsp. all-purpose flour
1/2 tsp. salt
1 lb. lean boneless pork, trimmed and cut into 1-inch cubes
vegetable cooking spray
1 medium size green pepper, chopped
1/2 c. chopped carrot
1 clove garlic, minced
1 1/4 c. chicken broth
1/3 c. red wine vinegar
2 Tbsp. reduced-salt soy sauce
1 Tbsp. cornstarch
1 /4 c. water
sugar substitute to equal 3/4 c. sugar

Preparation

Combine 1/4 cup chicken broth, egg, cornstarch, flour and salt in a medium bowl; beat with a wire whisk until smooth.
Dip pork cubes into batter.
Coat a large skillet with cooking spray. Place over medium heat until hot.
Add pork and cook 5 minutes or until browned.
Remove pork; drain on paper towels.
Keep warm. Wipe skillet with a paper towel and coat with cooking spray.
Add green pepper, carrot and garlic; saute until tender.
Stir in 1 1/4 cups chicken broth, red wine vinegar and soy sauce.
Dissolve cornstarch in water.
Stir into vegetable mixture and bring to a boil.
Reduce heat and simmer, stirring constantly, 1 to 2 minutes or until vegetable mixture is thickened and bubbly.
Stir in pork cubes and sugar substitute.
Cover and simmer until pork is tender, stirring occasionally.