Instructions: Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.

Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.

This recipe yields 6 servings, about 3/4 cup each.

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