Yield: 1 servings
|1 cup||1/4-inch slices yellow squash (about I medium)|
|1 small||Red bell pepper; cut into inch strips|
|⅓ cup||Diagonal slices celery (about I small stalk)|
|1 cup||L-inch pieces green onions with tops (about 3) I teaspoon vegetable oil I tablespoon lemon juice|
|¼ teaspoon||Lemon pepper|
|4 ounces||Chinese pea pods ~|
Cook squash, bell pepper, celery and onions in oil in 10-inch nonstick skillet over medium-high heat about 2 minutes, stirring frequently, until bell pepper is crisp-tender. Stir in remaining ingredients. Cook about I minute, stirring frequently, until pea pods are hot.
Microwave Directions: Mix all ingredients except pea pods in 1½-quart microwavable casserole. Cover tightly and microwave on high 3 minutes. Stir in pea pods. Cover tightly and micro wave I to 3 minutes or until pea pods are hot * I package (6 ounces) frozen Chinese pea pods, thawed, can be substituted for the fresh pea pods.
From the files of Al Rice, North Pole Alaska. Feb 1994