3 tbsp. vegetable oil
2 med. stalks celery (thinly-sliced)
1 med. zucchini (thinly sliced)
1 sm. onion (chopped)
1/2 green pepper (sliced)
1 (10 oz.) pkg. frozen corn (partially thawed)
1 tbsp. butter
1 tsp. salt
dash pepper
2 med. tomatoes (sliced)

Preheat skillet to 375 degrees. Add oil and spread over skillet. Add celery, zucchini, onion and green pepper to skillet. Stir-fry until not quite tender, about 2 minutes. Stir in corn, butter and seasonings. Cover with vent closed, simmer until corn is tender, 4 to 5 minutes. Do not overcook. Stir tomato slices into hot vegetables. Serve immediately. Makes 6 (3/4 cup) servings.