Bring chicken broth to a simmer. Add peas, bamboo shoots, mushrooms, and green onions to the simmering broth. Allow vegetables to cook for approximately 5 minutes. While gently stirring the mixture, slowly add the eggs. Stir for a minute. Add tofu, soy sauce, sesame oil, and corn starch. Cover and allow to simmer for seven to ten minutes. Serve immediately. Recipe by: Richard Garcia (Stuarts Chinese Recipes Page) Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (676g)|
|Recipe Makes: 4|
|Calories from Fat: 247 (54%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 1057.5mg||325 %|
|Sodium 1006.5mg||35 %|
|Potassium 869.7mg||23 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.6g|
|Protein 40.5g||58 %|
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Calories per serving: 455
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