Salad oil
1 lb. asparagus, 2-inch pieces
1 bunch green onions, 2-inch pieces
1/2 lb. Chinese pea pods
3 carrots, sliced
1 1/2 lb. sm. red potatoes, bite-size pieces
2 tbsp. butter
1/2 c. sliced almonds
Salt

In a 12-inch skillet over medium heat in 2 tablespoons hot oil, cook asparagus, green onion, pea pods, carrots, and 1/2 teaspoon salt until tender crisp. With slotted spoon remove.

In skillet in 2 more tablespoons oil, cook potatoes and 1/4 teaspoon salt over medium heat, covered until browned and tender, turning often. In small pan over medium heat in hot butter, cook almonds until lightly browned. Remove from heat. Return all vegetables to skillet; heat through. Stir in almonds. Yield 6 servings, 310 calories each.