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    Lemon-Pepper Vegetables Lemon-Pepper Vegetables

    1 teaspoon vegetable oil
    1 medium yellow squash, cut into 1/4-inch slices
    1 small red bell pepper, cut into 1/4-inch strips
    1 small stalk celery, cut diagonally into slices
    3 green onions, cut into 1-inch pieces
    1 tablespoon lemon juice
    1/4 teaspoon lemon pepper
    6 ounces fresh Chinese pea pods

    Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.

    Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.

    Makes 6 servings, about 3/4 cup each

    This recipe displayed with permission from General Mills, Inc.

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