1 head Chinese cabbage (bok choy), chopped
1/2 c. julienned carrots
2 c. fresh Chinese pea pods
3 tbsp. (3/8 stick) butter
3 tbsp. peanut butter
1 c. sliced fresh mushrooms
3 c. fresh bean sprouts
1 basket cherry tomatoes
4 oz. miniature canned corn
Dressing (see below)

Saute cabbage, carrots and pea pods al dente in butter and oil. Add mushrooms, bean sprouts, tomatoes, corn and dressing to taste. Simmer for 2 minutes, taking care that vegetables do not over cook. Serve immediately. 8 servings.

DRESSING:

1 c. oyster sauce
1 c. sugar
2 c. soy sauce
Salt & pepper to taste

Blend all ingredients thoroughly. Adjust seasonings to taste. 1 quart.