Vegetable cooking spray
3 tbsp. Chablis or other dry white wine
1 med.-size green pepper, cut into julienne strips
1 med.-size sweet red pepper, cut into julienne strips
1 med.-size sweet yellow pepper, cut into julienne strips
1/4 c. plus 2 tbsp. sliced green onions
1 1/2 tsp. minced fresh basil or 1/2 tsp. dried whole basil
1/4 tsp. dill seeds
1/4 tsp. celery seeds
Fresh basil sprigs (optional)

Coat a wok or large nonstick skillet with cooking spray; place over medium high heat until hot. Add Chablis, peppers, sliced green onions, dried basil, dill seeds, and celery seeds; stir-fry 2 1/2 to 3 minutes or until vegetables are crisp-tender. Transfer mixture to a serving dish and garnish with fresh basil, if desired. Yield: 4 servings (21 calories per serving).