| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Chicken, Main dishes |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil; divided |
| 1 |
|
Medium-sized red bell pepper; cut into 1/2-inch strips |
| 1/4 |
lb |
Fresh mushrooms; sliced |
| 4 |
oz |
Fresh pea pods; trimmed |
| 1 |
|
Garlic clove; minced |
| 2 |
c |
Diced cooked turkey |
| 1/4 |
ts |
Ground ginger |
| 3 |
c |
Cooked rice |
| 1/2 |
c |
Soy sauce |
| 2 |
|
Eggs; beaten |
INSTRUCTIONS
In a large skillet or wok, heat the oil over medium-high heat. Stir-fry the
pepper, mushroooms, pea pods, and garlic for 3 to 4 minutes, just until the
vegetables are tender. Add the remaining ingredients except the eggs. Cook
for 4 to 5 minutes, or until heated through. Add the eggs and stir
constantly for 2 to 3 minutes, or until the eggs are cooked through. Serve
immediately.
Note: Go ahead and add a little extra crunch and color with 2 chopped
scallions.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak
<meginny@frontiernet.net> on Jan 24, 1998
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