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In a heated saute pan, heat oil. Saute carrot, then snap peas and scallions until tender but still crisp. Season to taste with soy sauce. Serve over rice and garnish with scallions. This recipe yields 2 servings. Source: "CHEF DU JOUR - (Show # DJ-9570) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-27-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Cheryl Smith
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|Serving Size: 1 Serving (718g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 133 (17%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 537.5mg||19 %|
|Potassium 88.7mg||2 %|
|Total Carbohydrate 147.3g||43 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 140.3g|
|Protein 15g||21 %|
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Calories per serving: 800
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