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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Tasse | 1/4-inch slices yellow squash (about I medium) |
1 klein | Red bell pepper; cut into |
1/4 | Inch strips |
1/3 Tasse | Diagonal slices celery (about I small stalk) |
1 Tasse | L-inch pieces green onions with tops (about 3) I teaspoon vegetable oil I tablespoon lemon juice |
1/4 Teelöffel | Lemon pepper |
4 x ca. 30 g | 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.
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