1. Cook the rice and set aside. 2. In a Wok heat the oil over medium-high heat. Add the meat; cook 3 minutes or until slightly pink in the center. Remove from Wok.
3. Add mushrooms and scallions to the Wok. Cook about 3 minutes or until mushrooms are tender, stirring occasionally. 4. Add the cabbage with carrots; cook ate stir about 1 minute or until the cabbage is wilted. 5. Return the meat to the Wok. Stir in soy sauce, sesame oil and red pepper; heat through. 6. Serve the mixture with or over cooked rice.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (53%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.9mg||0 %|
|Potassium 898.1mg||24 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 7.1g|
|Protein 4.8g||7 %|
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Calories per serving: 103
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