Brown meat in oil, etc., with the onions; cook about 10 minutes or until tender. Add 1 tablespoon teriyaki sauce; cook a few more minutes. Add vegetables in the order of which takes longest to cook (i.e., broccoli and mushrooms, then snow peas and water chestnuts). Cook to desired crispiness, constantly stirring over high heat, about 10 to 20 minutes. Add 2 table- spoons teriyaki sauce with the vegetables or more so youll have a sauce. Add carrots and sliced almonds last, for flavor and color. Serve over rice, about 1 cup per person. Be creative with this recipe; you can add other things if you desire. Cooking times will vary depending on the size of pan used and how crunchy you like your vegetables. Enjoy! Recipe by: firstname.lastname@example.org Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary"
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|Serving Size: 1 Serving (1418g)|
|Recipe Makes: 1|
|Calories from Fat: 135 (11%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 640.6mg||197 %|
|Sodium 601.2mg||21 %|
|Potassium 2812.6mg||74 %|
|Total Carbohydrate 106.2g||31 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 96.9g|
|Protein 167.2g||239 %|
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Calories per serving: 1216
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