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.