| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Oriental, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
c |
1/4-inch slices yellow |
|
|
squash about I medium |
| 1 |
|
Red bell pepper, cut into |
| 1/4 |
|
inch strips |
| 1/3 |
c |
Diagonal slices celery |
|
|
about I small stalk |
| 1 |
c |
L-inch pieces green onions |
|
|
with tops about 3 |
|
|
I teaspoon vegetable oil |
|
|
I tablespoon lemon juice |
| 1/4 |
t |
Lemon pepper |
| 4 |
oz |
Chinese pea pods ~ |
|
|
servings. |
INSTRUCTIONS
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. Microwave
Directions: Mix all ingredients except pea pods in 1 1/2-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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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