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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (783g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 165 (20%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 590.4mg||182 %|
|Sodium 763.1mg||26 %|
|Potassium 573.1mg||15 %|
|Total Carbohydrate 113g||33 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 107.5g|
|Protein 48g||69 %|
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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: 829
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