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Side Dish
Asian
2 - 4 servings
20 minutes
12 minutes
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 Peppers - 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 and sliced in-half lengthwise
Wash and cut vegetables; mix together and set aside. 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.
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.
