Stir-Fry Vegetables

• 2 yellow squash
• 2 small zucchini
• 1 head broccoli
• 1 basket fresh mushrooms
• 2 stalks celery
• 1 purple onion
• 1 (10 oz.) pkg. frozen snow peas
• 1 envelope chicken bouillon crystals
• 1 fresh lemon
• 2 Tbsp. olive oil
• 1/2 c. water
• 2 tomatoes, cut into wedges

1. Cut
2. squash in half.
3. Scoop seeds and slice in 1/2 inch slices.
4. Cut
5. zucchini in rounds, 1/4 inch.
6. Wash broccoli and slice
7. stem
8. 1/4 inch and separate flowerets.
9. Break stem from mushrooms
10. and
11. wash.
12. Slice celery in 1/4-inch slices.
13. Slice onion in
14. 1/4
15. inch rounds.
16. Thaw snow peas.
17. Put olive oil in wok or
18. electric frying pan.
19. Add all other vegetables.
20. Stir and toss
21. constantly until vegetables are crisp-tender.
22. Just before serving, sprinkle bouillon granules over vegetables and add water. Stir
23. well.
24. Turn off heat.
25. Cut lemon in half and squeeze
26. juice over
27. contents
28. of
29. wok.
30. Toss
31. well and serve garnished with tomato wedges.

yellow squash, zucchini, broccoli, mushrooms, stalks celery, purple onion, frozen snow peas, chicken bouillon crystals, lemon, olive oil, water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=632058 (may not work)