Mixed Oriental Vegetables

• 1 head Chinese cabbage, chopped (bok choy)
• 1/2 cup julienned carrot
• 2 cups fresh Chinese pea pods
• 3 tablespoons butter (3/8 stick)
• 3 tablespoons peanut oil
• 1 cup sliced fresh mushrooms
• 3 cups fresh bean sprouts
• 1 basket cherry tomatoes
• 4 ounces miniature canned corn
• DRESSING (MAKES 1 QUART)
• 1 cup oyster sauce
• 1 cup sugar
• 2 cups soy sauce
• salt and pepper

1. Saute cabbage, carrots and pea pods al dente in butter and oil.
2. Add mushrooms, bean sprouts, tomatoes, corn and dressing to taste.
3. Simmer for 2 minutes, taking care that vegetables do not overcook.
4. Serve immediately.
5. Dressing:
6. Blend all ingredients thoroughly.
7. Adjust seasonings.

head chinese cabbage, carrot, fresh chinese, butter, peanut oil, mushrooms, fresh bean sprouts, basket cherry tomatoes, corn, oyster sauce, sugar, soy sauce, salt

Taken from www.food.com/recipe/mixed-oriental-vegetables-513865 (may not work)