3 sliced shallots
1/4 lb. sliced zucchini
1/4 lb. yellow squash
1/4 lb. sliced mushrooms
1/4 lb. snow peas, sliced diagonally
1 (2 oz.) jar diced pimiento
2 tbsp. sesame oil
1/2 c. teriyaki sauce
1/4 tsp. ginger
1/2 tsp. garlic powder
Salt to taste

Marinate all fresh vegetables in teriyaki sauce with ginger and garlic powder for 2 or 3 hours. Heat sesame oil in wok or heavy skillet. Add drained vegetables and stir-fry for about three minutes. They could cook longer but are better crisp. Add pimiento and teriyaki sauce and simmer until warm. Serves 4 to 6.