1 (12 oz.) pkg. frozen breaded chicken nuggets
1/3 c. sugar
1/4 c. vinegar
2 tbsp. cornstarch
2 tbsp. catsup
3 tbsp. soy sauce
2 tbsp. salad oil
1/2 sm. head cauliflower, cut in 2 x 1/2 inch pieces
1/2 sm. broccoli, cut in 2 x 1/2 inch pieces
2 sm. green peppers, cut in bite size pieces
4 shallots (green onions), cut in 1 inch pieces

About 35 to 40 minutes before serving, prepare nuggets as directed on package.

Mix sugar, vinegar, cornstarch, catsup and 1/3 cup water; set aside.

In skillet over medium heat cook cauliflower, broccoli, shallots and green peppers in salad oil until lightly browned, stirring constantly. Add 1/4 cup water, cover and cook 2 to 3 minutes until vegetables are tender-crisp. Stir in soy sauce mixture; cook, stirring constantly, until sauce boils and thickens slightly. Add chicken nuggets, stir to coat. Serve.