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Prep 10min
Total15min
Servings6
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Ingredients
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
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Steps
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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Bottled lemon juice is readily available and perfect to keep on hand, but for this simple recipe, grab a few fresh lemons from the grocery store. The fresh juice flavors the vegetables wonderfully, and you’ll have enough left to make fresh lemonade.
If your zucchini harvest is bountiful, feel free to use one instead of the yellow squash. You’ll need about 1 1/2 cups of 1/4-inch slices.
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Nutrition Facts
Serving Size:1 Serving
Calories
35
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
5 mg
Potassium
240 mg
Total Carbohydrate
8 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
34%
34%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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