Snap Peas And Peppers

Ingredients

• 2 large yellow peppers
• 2 large celery stalks
• 1 lb snap peas or Chinese pea pods
• olive or salad oil
• salt
• coarsely ground black pepper
• basil sprig for garnish

Directions

1. About 30 minutes before serving or early in day cut yellow peppers into 2 x 34-inch pieces
2. Cut celery diagonally into 14-inch thick slices
3. Remove stem and strings along both edges of each pea pod
4. In nonstick 12-inch skillet over medium-high heat in 1 tablespoon hot olive or salad oil cook yellow peppers celery 34 teaspoon salt and 14 teaspoon black pepper stirring frequently until vegetables are tender and lightly browned about 10 minutes
5. Remove vegetables to bowl
6. In same skillet in 2 teaspoons hot olive or salad oil cook snap peas 12 teaspoon salt and 14 teaspoon black pepper stirring frequently until peas are tender-crisp about 4 minutes
7. Stir pepper mixture into snap peas in skillet
8. Spoon vegetables onto platter
9. If not serving right away cover and refrigerate to serve cold later
10. Garnish with basil sprig if you like
11. Makes 6 accompaniment servings