Quick Fry Vegetables

9 ingredients
8 steps

Ingredients

  • 1/4 c. butter
  • 1 tsp. instant chicken bouillon
  • 1 (10 oz.) pkg. frozen baby Brussels sprouts
  • 1 1/2 c. frozen carrots
  • 1 pkg. frozen cauliflower
  • 1 (6 oz.) pkg. frozen pea pods
  • 2 Tbsp. sliced almonds
  • 1/2 tsp. salt
  • 1/4 tsp. lemon pepper

Directions

  1. 1
    Heat butter in electric skillet until melted.
  2. 2
    Stir in instant bouillon.
  3. 3
    Add Brussels sprouts, carrots and cauliflower.
  4. 4
    Cover and cook over medium heat 4 or 5 minutes.
  5. 5
    Stir-fry vegetables 4 minutes.
  6. 6
    Add peas.
  7. 7
    Stir-fry until peas are crisp-tender, about 5 minutes.
  8. 8
    Stir in almonds, salt and lemon pepper.

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