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
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|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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Calories per serving: 829
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