Mexican Flank Steak
INGREDIENTS:
1 c 1/4-inch slices yellow 1 c L-inch pieces green onions
-squash (about I medium) -with tops (about 3)
1 sm Red bell pepper; cut into -I teaspoon vegetable oil
1/4 -inch strips -I tablespoon lemon juice
1/3 c Diagonal slices celery 1/4 ts Lemon pepper
-(about I small stalk) 4 oz Chinese pea pods ~
1 c 1/4-inch slices yellow 1 c L-inch pieces green onions
-squash (about I medium) -with tops (about 3)
1 sm Red bell pepper; cut into -I teaspoon vegetable oil
1/4 -inch strips -I tablespoon lemon juice
1/3 c Diagonal slices celery 1/4 ts Lemon pepper
-(about I small stalk) 4 oz 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.
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.