1 c. mushrooms, sliced
1 c. onions, diced
1 c. pea pods
1 c. cabbage, shredded
1 c. cauliflower, florets
1 c. broccoli, florets
1 c. carrots, coins
3 c. cooked chicken, diced
3/4 c. soy sauce
1/2 c. salad oil
1 tsp. salt
1 tsp. pepper

Mix all vegetables together; add diced chicken. Mix oil, soy sauce, salt, and pepper. Pour over vegetable and chicken mixture and let sit at least one hour in refrigerator. Heat frying pan, saute for 4-5 minutes until hot and vegetables are still tender crisp. Makes 8 servings.