|Carrots||4 Large, thinly sliced diagonally|
|Salad oil||5 Tablespoon|
|Chinese pea pods/1 package, 6 ounce frozen chinese pea pods, thawed||1⁄2 Pound|
|Medium mushrooms||1 Pound, each cut into half|
|Cherry tomatoes||1 Pint|
|Broccoli||1 Bunch (100 gm), cut into 2 inch x 1 inch pieces|
|Cauliflower head||1 Small, separated into flowerets|
|Onion||1 Medium, quartered|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot salad oil, cook carrots and 1/4 teaspoon salt, stirring frequently, until carrots are tender-crisp, about 3 to 5 minutes. With slotted spoon, remove carrots to large bowl. In 1 more tablespoon hot salad oil, cook Chinese pea pods and 1/4 teaspoon salt 1 or 2 minutes, stirring. Remove to same bowl.
2. In 3 more tablespoons hot oil, stir mushrooms until well coated. Cover and cook 3 to 5 minutes, stirring occasionally. Remove to same bowl. In 1 more tablespoon hot oil, cook tomatoes until heated through, about 1 minute, stirring. Remove to same bowl. In 2 more tablespoons hot oil, stir broccoli, cauliflower, and onion until well coated; add water and 1/2 teaspoon salt; cover and cook, stirring occasionally, 5 to 10 minutes, until tender-crisp.
3. Remove Dutch oven from heat. Return all vegetables to Dutch oven; add soy sauce; mix well.