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Baby Summer Squash and Sno Pea Stir-Fry
By Melissa's Corporate Chefs

Baby Summer Squash and Sno Pea Stir-Fry

Ingredients
1 1/2 cups Sno Peas sliced in half lengthwise and cut in half
1 cup Yellow Summer Squash trimmed and quartered
1 cup Maui Onions cut in half lengthwise peeled and thinly sliced
1 cup Organic Red Bell Pepper sliced into 1/4 julienned strips
Oil Canola or Sunflower
2 teaspoons Sesame Oil
2 tablespoons Black Bean Garlic Sauce
2 tablespoons Vegetable Stock
1 package of Basmati and Wild Rice Pilaf

Directions
Prepare rice as directed omitting the flavor packet. While rice is cooking, wash and cut vegetables and set aside.

Heat sesame oil in wok pan and sauté pan over a medium high heat. Add onions, bell peppers, sno peas and squash and stir fry for 3 to 4 minutes.

Remove from heat. Stir in black bean garlic sauce and vegetable stock.

Serve immediately.

Accompany with white rice or noodles.

Makes 4 servings.