Lemon-Pepper Vegetables

 

1

teaspoon vegetable oil

1

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

1

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

1

small celery stalk, cut diagonally into slices

3

green onions, cut into 1-inch pieces

1

tablespoon lemon juice

1/4

teaspoon lemon pepper

6

ounces fresh snow (Chinese) pea pods

• 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.