1/2 cup Baby Summer Squash - yellow squash trimmed and sliced into 0.25'' julienne strips
1/2 cup Maui Onions cut in half lengthwise peeled thinly sliced
1/2 cup Organic Bell Pepper - red sliced into 0.25'' julienne strips
2 tablespoons Vegetable Oil (i.e. Canola Sunflower Grapeseed)
1 tablespoon Sesame Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Lemon Juice
1/2 cup Organic Sno Peas outer string removed (see preperation tip) and sliced in-half lengthwise
Wash and cut vegetables; mix together and set aside.
Heat sesame oil and vegetable oil in wok pan or saute pan over a medium high heat.
Add onions and bell peppers; cook and stir for 3 minutes. Next, add Sno Peas and squash; continue cooking for 2 minutes. Add garlic, lemon juice, salt and pepper, stir for 1 minute. Remove pan from stovetop. Adjust seasoning and serve.
Sno peas have a tough outer string. To remove, pinch top stem and peel away string from top to bottom. Remove bottom stem as well.