From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 2 tablespoons olive oil
  • 3 tablespoons green onions, thinly sliced
  • 2 teaspoons freshly-grated ginger
  • 1 garlic clove, minced
  • 1 pound snow peas, stems and tips removed and thinly sliced
  • 3/4 pound yellow summer squash, thinly sliced
  • 1 yellow bell pepper, seeded, deveined and chopped
  • 1 tablespoon fresh cilantro, chopped (or substitute parsley for cilantro)
  • Salt and pepper

In a saute pan, heat oil and saute green onion, ginger and garlic for about 1 minute.

Add peas, squash and pepper and saute an additional 4 to 5 minutes or until vegetables are just tender.  Remove from heat, sprinkle with cilantro and season with salt and pepper.  Serve immediately.


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