2 c. sliced broccoli buds
1/2 c. Chinese pea pods
1 bunch scallions, sliced
1/2 c. bamboo shoots
1 tbsp. toasted sesame oil
2 tbsp. sesame seeds
2 or 3 yellow squash, sliced
1/2 c. Chinese baby yellow corn ears
1/2 lb. tofu, cubed
1 tbsp. butter
1 tbsp. plum vinegar

Lightly saute scallions and sesame seeds in butter, then add tofu, corn and bamboo shoots. Lightly steam broccoli, squash and pea pods. Add to sauteed items. Mix sesame oil and plum vinegar and sprinkle on vegetables liberally. Mix thoroughly and serve hot.