1 lb. fresh or canned asparagus
1 sm. cauliflower
1 c. edible-pod peas (sweet pea pods)
3 med.-size fresh tomatoes
3 c. boiling shrimp stock OR
3 c. boiling chicken broth
1/4 c. peanut or sesame oil
1 tsp. salt
1 tsp. sugar
1 c. fresh button mushrooms
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. broth or water

Wash and cut asparagus to about 5-6 inches long and steam for 30 minutes or until tender. When using canned asparagus, steam with liquid for 20 seconds or until it is hot.

Meanwhile, cut the cauliflower to about 2-inches long. Cook in boiling water for 2 minutes. Plunge in cold water immediately and drain well. Wash and slice each tomato into 5 slices; set aside.

Cook cauliflower and pea pods in shrimp stock with 1 tablespoon oil, salt, and sugar. Remove after 3 minutes using a strainer and then drain. Lay attractively on large round platter in 2 sections and reserve the cooking liquid.

Place the tomato slices in the reserved liquid and cook about 30 seconds. Remove and lay on platter beside the green and white vegetables. Lay drained asparagus next to the other vegetables.

Heat the remaining 3 tablespoons of oil and fry the mushrooms. Add 2/3 cup shrimp stock or cooking liquid and the soy sauce, then cook for 3 minutes. Thicken with the cornstarch dispersed in 1 tablespoon broth or water. Pour in the center of the platter.

Serve with Shrimp Sauce.