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Suggest a better descriptionSet ingredients prepared and measured by the stove in order listed. Set wok over high heat for 30 seconds, swirl in half the fat, count to 20, add green onions and ginger and brown lightly. Add shrimp. Stir-fry 3 minutes. Salt. Add eggs. Scramble until not quite cooked. Remove to a warm plate. Swirl remaining fat into the wok, count to 20, add pork and chicken, and stir-fry 2 minutes. Add rice, soy sauce, and pepper, stir and toss until heated. Add scrambled eggs and toss a half minute. Add lettuce; stir and toss until mixed. Serve at once before lettuce wilts. Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT) From: Sweeney
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 66 | ||
Calories from Fat: 54 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 62mg | 19 % | |
Sodium 105.9mg | 4 % | |
Potassium 52.4mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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