Lemon-pepper Vegetables

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Title: LEMON-PEPPER VEGETABLES
Categories: Vegetables, Oriental
Yield: 1 servings

1 c 1/4-inch slices yellow
-squash (about I medium)
1 sm 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 ts Lemon pepper
4 oz Chinese pea pods ~

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.

6 servings.

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

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