|Green beans||1⁄4 Pound|
|Broccoli flowerets||2 Cup (32 tbs)|
|Zucchini||1 Medium, sliced|
|Cauliflower flowerets||1 Cup (16 tbs)|
|Sugar snap peas/Snow peas / 7-ounce package frozen snow peas||1 1⁄2 Cup (24 tbs), frozen|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Ground black pepper||To Taste|
1. Roast the red and green peppers over a charcoal fire, under the broiler, or in a hot oven until well charred, turning often. Put in a paper bag until cool enough to handle. Peel, seed, and dice the peppers.
2. Steam the green beans, broccoli, zucchini, and cauliflower for 3 minutes, adding the sugar snap peas for the last 15 seconds.
3. Heat the oil in a heavy skillet. Add the mushrooms, peppers, and steamed vegetables and stir-fry until hot. Season with salt and pepper to taste.