Simple Summer Vegetable Saute

A simple and refreshing plate of mixed vegetables with a light, clean, crispy taste. I like this as the center of a meal in hot weather, or as a side dish when it gets cooler.

Some of the vegetables I list can be found in Asian markets. I list substitutes for a couple of them.

I list very approximate amounts for most of the vegetables in this recipe. Put in *enough* of each. You don't need to include all of them, although I do suggest including at least one of the dark greens.

If you use broccoli instead of the asian greens, you might want to add some chopped spinach with the sprouts near the end. It is nice having some cooked leafy green in this mix.

Heat oil, add garlic and saute until it starts to brown. Add the stems of the greens, bitter melon, salt and pepper. Stir occasionally.

After a couple of minutes, add the zucchini. When that is just starting to brown, add the pea pods.

Add the sprouts, and the leaves from the chopped greens, a minute or two before serving. The dish is done when the sprouts and leaves are starting to wilt. Add lemon juice and stir right before serving.