Ingredients Jump to Instructions ↓

  1. 1 teaspoon vegetable oil

  2. 1 medium yellow summer squash, cut into 1/4-inch slices

  3. 1 small red bell pepper, cut into 1/4-inch slices

  4. 1 small celery stalk, cut diagonally into slices

  5. 3 green onions, cut into 1-inch pieces

  6. 1 tablespoon lemon juice

  7. 1/4 teaspoon lemon pepper

  8. 6 ounces fresh snow (Chinese) pea pods

Instructions Jump to Ingredients ↑

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

  2. 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.


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