1 (10 oz.) pkg. frozen peas, partially thawed
3 tbsp. oil
3 med.-sized carrots, sliced thinly
1 green pepper, cut into strips
1 tbsp. Worcestershire sauce
1/2 tsp. sugar
1/4 tsp. salt

Heat oil in a large skillet over medium heat. Add vegetables; cook and stir 5 to 10 minutes or until crisp-tender. Stir in Worcestershire sauce, sugar and salt. Heat for 3 to 4 minutes or until heated thoroughly.

When heating oil, be careful not to get oil too hot or it will heat to the smoke point.

Serve Cantonese Vegetables with roast pork, rice pilaf and fresh fruit. Serves 4.