Garden Sauté - cooking recipe

Ingredients

1/4 to 1/2 c. butter or margarine
1 red pepper, cut into strips
1 small bunch asparagus, diagonally sliced into 1-inch pieces
3/4 tsp. seasoned salt
1/4 to 1/2 tsp. coarsely ground pepper
1 red pepper, cut into strips
1 c. sliced celery hearts
1 zucchini, thinly sliced
1/2 lb. mushrooms, sliced
1/4 tsp. each dried basil and thyme leaves

Preparation

In large skillet or wok, melt butter over medium heat. Add red pepper, celery and asparagus, if used.
Stir-fry about 3 minutes. Add zucchini, mushrooms and seasonings. Use more butter, if necessary, and stir-fry 2 minutes longer.