Stir-Fry Vegetables - cooking recipe

Ingredients

2 yellow squash
2 small zucchini
1 head broccoli
1 basket fresh mushrooms
2 stalks celery
1 purple onion
1 (10 oz.) pkg. frozen snow peas
1 envelope chicken bouillon crystals
1 fresh lemon
2 Tbsp. olive oil
1/2 c. water
2 tomatoes, cut into wedges

Preparation

Cut
squash in half.
Scoop seeds and slice in 1/2 inch slices.
Cut
zucchini in rounds, 1/4 inch.
Wash broccoli and slice
stem
1/4 inch and separate flowerets.
Break stem from mushrooms
and
wash.
Slice celery in 1/4-inch slices.
Slice onion in
1/4
inch rounds.
Thaw snow peas.
Put olive oil in wok or
electric frying pan.
Add all other vegetables.
Stir and toss
constantly until vegetables are crisp-tender.
Just before serving, sprinkle bouillon granules over vegetables and add water. Stir
well.
Turn off heat.
Cut lemon in half and squeeze
juice over
contents
of
wok.
Toss
well and serve garnished with tomato wedges.