| 31. | Spray with pan spray, and saute fennel until it softens.
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| 32. | Saute red peppers and onions in olive oil until lightly browned.
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| 33. | Add onion, garlic and sweet potatoes and saute 5 minutes.
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| 34. | Heat a small nonstick saute pan until it is very hot.
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| 35. | Add onion, celery and bell pepper and saute until tender.
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| 36. | Saute onion and pepper in oil in medium skillet until tender.
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| 37. | Add the onion, and saute over medium heat until tender.
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| 38. | Saute on both sides in olive oil, until golden brown.
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| 39. | Saute the onion, green pepper and celery in the butter.
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| 40. | When oil is hot, quickly saute the garlic and ginger.
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