Heat bullion in a saucepan. Add radishes and saute for 4 minutes. Add sugar snap peas, bell pepper, and gingerroot. Continue to saute until vegetables are crisp-tender, about 3 minutes. Mix orange juice, honey, and black pepper in a small bowl. Stir into the vegetables. Toss to coat with sauce, and transfer to individual bowls to serve. Makes 4 servings / calories-80 fat-0 Protein-4g Fiber-3 g sodium-8mg Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@Den.Galileo.com> on Apr 14, 1999,
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