Snap Peas And Peppers

Directions

1. 1
   About 30 minutes before serving or early in day, cut yellow peppers into 2 x 3/4-inch pieces.
2. 2
   Cut celery diagonally into 1/4-inch thick slices.
3. 3
   Remove stem and strings along both edges of each pea pod.
4. 4
   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.
5. 5
   Remove vegetables to bowl.
6. 6
   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.
7. 7
   Stir pepper mixture into snap peas in skillet.
8. 8
   Spoon vegetables onto platter.
9. 9
   If not serving right away, cover and refrigerate to serve cold later.
10. 10
    Garnish with basil sprig if you like.
11. 11
    Makes 6 accompaniment servings.