Gingered Peas & Yellow Squash (Kathi Hill)
1 lb. snow peas; 2-3 T. vegetable oil; 3 T. chopped chives; 2 t. chopped fresh gingerroot; 1 clove garlic, minced; 12 oz. Yellow squash, thinly sliced (3 c.); 1 red bell pepper, chopped (1 c.); 2 T. fresh parsley or 1 T. cilantro; salt and pepper to taste
Heat oil in wok. Saute chives, ginger & garlic about 1 minute. Add peas, squash & red pepper. Stir fry 4-5 minutes until tender/crisp. Sprinkle with parsley or cilantro.