1 lg. red pepper (1/2 in. x 2 in. slices)
1 lg. green pepper (1/2 in. x 2 in. slices)
1/2 lb. mushrooms, sliced
1/4 lb. snow peas, ends trimmed and strings removed
1/3 lb. bean sprouts
3 tbsp. olive oil
4 shakes season salt
2 shakes garlic powder
1/3 c. dry red wine
4 med. to lg. pockets

In a saute pan or wok, put 2 tablespoons olive oil in pan over medium to high heat. Add sliced pepper and stir fry until tender, approximately 4 to 5 minutes. Add last tablespoon of oil to center of pan. Add mushrooms. Stir fry until brown, approximately 3 minutes. Add season salt, garlic powder and wine and heat for one minute. Add remaining vegetables and stir fry for 3 minutes. Cut 1/4 of pocket off and fill the remaining portion of pocket with stir fry.

When stir frying vegetables, make sure to stir constantly.

Makes 4 vegetable pockets.