Quick Fry Vegetables - cooking recipe

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

Preparation

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