Sautéed Scallops with Shaved Celery Salad | Live
Snow Pea, Radish and Celery Sauté
Jun 25, 2007
Serve this light, lemony vegetable sauté with roast chicken or a light fish dish.
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large green onions
large celery stalks
1/2 lb. Chinese pea pods (snow peas)
1 tbsp. salad oil
- Cut green onions into 1-inch pieces. Slice celery diagonally into thin slices. Cut each radish in half. Remove stem and strings along both edges of each pea pod.
- In nonstick 10-inch skillet over medium-high heat, in hot salad oil, cook green onions, celery, radishes, pea pods, and salt until vegetables are lightly browned and tender-crisp.
- Cut lemon in half. Squeeze juice from half of lemon over vegetables. Spoon vegetables onto platter. Slice remaining lemon into thin slices. Garnish vegetables with lemon slices.
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Date: 06.12.2018, 14:25 / Views: 33433