Mu Shu Fajitas

1 tbsp. margarine
2 eggs, beaten
¼ tsp. garlic powder with parsley
1 medium carrot, diagonally cut into thin slices
2 tbsp. oil
1 lb. boneless pork or boneless skinless chicken breast, cut into thin strips
1 cup Lawry’s® Fajitas Skillet Sauce
2 cups shredded cabbage
1 cup sliced fresh mushrooms
1 8oz. can sliced bamboo shots, drained
6 medium green onions, diagonally cut into 1” pieces
1 tsp. lemon juice
8 medium flour tortillas, warmed

In large skillet, melt margarine and scramble eggs with garlic powder; remove
and set aside.

In small skillet sauté carrot in 1 tbsp. oil until crisp-tender; remove and set
aside. In same skillet, brown pork in remaining 1 tbsp oil; drain fat.
Add Fajita Sauce; blend well. Bring to a boil; reduce heat and simmer
uncovered, 3 to 5 minutes. Add eggs, carrots and remaining ingredients
except tortillas; heat 2 minutes until vegetables are crisp-tender.

Serve piping hot mixture wrapped in warm flour tortillas. Serve with plum
sauce, if desired.

Makes 8 servings