2 tbsp. oil
3-4 med. carrots, cut diagonally into 1/4" slices
1 c. broccoli florets, cut into 1" pieces
1 c. cauliflower florets, cut into 1" pieces
1 sm. zucchini, cut into 1/4" strips
1 lg. garlic clove, minced
3 tbsp. water
1 1/2 c. fresh pea pods or 2 (6 oz.) pkg. frozen pea pods, thawed & drained
1 med. red bell pepper, cut into 1/4" strips
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper

To prepare fresh pea pods for cooking, break off ends and remove strings.

Heat large skillet or wok over medium high heat until hot. Add oil. Heat until it ripples. Add carrot, broccoli, cauliflower, zucchini and garlic, stir fry 2 minutes. Add water; cover and cook 4 minutes or until vegetables are crisp tender. Add pea pods, red pepper, onion, salt, basil and pepper. Stir fry about 2 minutes or until most of the cooking liquid is evaporated and vegetables are crisp tender. (6, 1 cup servings.)