LEMON-PEPPER VEGETABLES

Lemon-Pepper Vegetables image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 6

Number Of Ingredients 8

Previous Next

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

Steps:

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

Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg