1 lb. thin spaghetti
3 c. fresh broccoli, chopped
1 c. fresh mushrooms, sliced
2 c. fresh (you can substitute frozen) snow peas
1/2 to 1 c. minced green onions to taste
1 can sliced water chestnuts
1 sm. bag bean sprouts (thick ones, not alfalfa) (optional)

These are all approximately measurements.

SAUCE:

4 tbsp. soy sauce
2 tbsp. sherry or Chinese rice wine
3 tbsp. Chinese oyster sauce
2 tbsp. Chinese sesame oil

Layer in a steamer as follows: first mushrooms, then broccoli, and last peas. Bring water to a boil and steam for only 1-2 minutes. You want the vegetables crunchy but lightly steamed. Rinse vegetables in cold water to stop the cooking process. Cook pasta, drain and rinse in cold water. Mix all together and chill. Add more sauce, if necessary.