Combine first 6 ingredients; stir well. Place a wok or large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; stir fry 2 minutes. Remove from pan; set aside. Recoat skillet with cooking spray. Add tomatoes; stir fry 3 minutes. Remove from pan; set aside. Recoat skillet with cooking spray. Add onions; stir-fry 2 minutes. Return mushrooms and tomatoes to pan. Add vinegar mixture. Bring to a boil, and cook 30 seconds, stirring constantly. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn ~~ltsherilyn70~~at;columbus.rr.com> on Jun 05, 1999,
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 258.4mg||9 %|
|Potassium 380.7mg||10 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 18g|
|Protein 2.6g||4 %|
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Calories per serving: 106
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