Snap Peas And Peppers - yellow peppers

Method

• About 30 minutes before serving or early in day, cut yellow peppers into 2 x 3/4-inch pieces.
• Cut celery diagonally into 1/4-inch thick slices.
• Remove stem and strings along both edges of each pea pod.
• In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook yellow peppers, celery, 3/4 teaspoon salt and 1/4 teaspoon black pepper, stirring frequently, until vegetables are tender and lightly browned, about 10 minutes.
• Remove vegetables to bowl.
• In same skillet, in 2 teaspoons hot olive or salad oil, cook snap peas, 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring frequently, until peas are tender-crisp, about 4 minutes.
• Stir pepper mixture into snap peas in skillet.
• Spoon vegetables onto platter.
• If not serving right away, cover and refrigerate to serve cold later.
• Garnish with basil sprig if you like.
• Makes 6 accompaniment servings.