Ingredients

	1 T. Margarine
	2 Eggs Beaten
	1⁄4 t. Garlic Powder
	1 med. Carrots Cut in thin slices
	2 T. Vegetable Oil
	1 lb. Pork Boneless, cut in thin strips
	1 c. Lawry's Fajitas Skillet Sauce
	2 c. Cabbage Shredded
	1 c. Mushrooms Sliced
	1 can (8 oz.) Bamboo Shoots Drained
	6 med. Green Onion Cut diagonally
	1 t. Lemon Juice
	8 med. Flour Tortillas Warmed

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Mu Shu-Style Fajitas

Originally submitted by Darla Madsen

Medium

Ingredients

1 T. Margarine
2 Eggs
Beaten
1⁄4 t. Garlic Powder
1 med. Carrots
Cut in thin slices
2 T. Vegetable Oil
1 lb. Pork
Boneless, cut in thin strips
1 c. Lawry's Fajitas Skillet Sauce
2 c. Cabbage
Shredded
1 c. Mushrooms
Sliced
1 can (8 oz.) Bamboo Shoots
Drained
6 med. Green Onion
Cut diagonally
1 t. Lemon Juice
8 med. Flour Tortillas
Warmed

Directions

In large skillet, melt butter and scramble eggs with garlic powder; remove and set aside. In same skillet, saute carrot in 1 T. oil until crisp-tender; remove and set aside. In same skillet, brown pork in remaining oil; drain fat. Add sauce mix; blend well. Bring to a boil; reduce heat and simmer, uncovered 3-5 minutes. Add eggs, carrots, and remaining ingredients except tortillas; heat 2 minutes until vegetables are crisp-tender. Serve wrapped in warm flour tortillas. Makes 8 servings.

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