Ingredients

Instructions

  1. Heat 10-inch skillet or wok over medium-high heat.
  2. Add oil; rotate skillet to coat side.
  3. Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender.
  4. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.