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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.