1/2 stick margarine or butter
1 cup medium-dice zucchini
1 cup medium-dice yellow squash
1 small thick-sliced red onion
1 cup quartered mushrooms
1 cup julienned carrots
1 cup shredded cabbage
1 cup thick-sliced green onions
2 tsp. Frank Davis Vegetable Seasoning
1 tsp. white pepper
2 Tbsp. teriyaki sauce

Basically, all you're doing with this dish is lightly stir-frying it then steaming it. So you can make the vegetable medley in a 12-inch skillet, but I prefer to fix it in a 5-quart Dutch oven with a lid.
To start, take your pot, drop in the margarine, heat it over high heat until bubbles form, and quickly toss in all the vegetables. Then with a slotted spoon, stir the mixture constantly until the vegetables are thoroughly coated with the margarine.

At this point, sprinkle on the vegetable seasoning, white pepper, and teriyaki sauce, mix thoroughly once gain, and stir-fry everything for about 3 minutes.

Now, cover the pot, remove it from the burner, and let it 'set' for 5-10 minutes, depending upon how firm (tender crisp) you want the vegetables. For a crunchy barely cooked taste, serve them about 4 minutes after you remove the pot from the fire. For a firm-but-softened consistency, you should allow the pot to steep for about 10 minutes. Just do not cook them to a mush!

Chef's Hints
Suggestion: Don't think those are the only veggies you can put into this dish. If you like bell peppers (both red and green) toss them in! If you like broccoli, toss some in too. In other words, fix it any way your heart desires! I promise it will come out great!