Lemon-pepper vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 ~ |
Directions
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.
6 servings.
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