In a large skillet or wok, heat the oil over medium-high heat. Stir-fry the pepper, mushroooms, pea pods, and garlic for 3 to 4 minutes, just until the vegetables are tender. Add the remaining ingredients except the eggs. Cook for 4 to 5 minutes, or until heated through. Add the eggs and stir constantly for 2 to 3 minutes, or until the eggs are cooked through. Serve immediately. Note: Go ahead and add a little extra crunch and color with 2 chopped scallions. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1041 by Meg Antczak on Jan 24, 1998