Salad oil
4 carrots, thinly sliced diagonally
1/2 lb. Chinese pea pods or 1 (6 oz.) pkg. frozen pea pods, thawed
1 lb. med. mushrooms, cut in 1/2 each
1 pt. cherry tomatoes
1 sm. bunch broccoli, cut into pieces
1 sm. head cauliflower (cut into pieces)
1 med. onion, quartered
1/2 c. water
2 tbsp. soy sauce

In large Dutch oven heat 2 tablespoons salad oil. Cook carrots and 1/4 teaspoon salt until carrots are tender-crisp (about 3-5 minutes), stirring often. Remove carrots to a large bowl.

In 2-3 more tablespoons salad oil stir mushrooms and 1/4 teaspoon salt. Cook 3-5 minutes. Remove to large bowl.

In 1 tablespoon oil cook tomatoes until heated through (about 1 minute). Remove to large bowl. In 2 more tablespoons oil cook broccoli, cauliflower and onion. Add water, 1/2 teaspoon salt and cook 5-10 minutes until tender-crisp, stirring occasionally.

Remove Dutch oven from heat - return all vegetables to Dutch oven. Add soy sauce; mix well. Heat 1-2 minutes until hot. Spoon vegetables on a layer platter. Serve hot or refrigerate and serve cold later.