1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables) 2 T peanut oil or canola oil (or possibly a little more if you don't have a non-stick pan) 2 T finely minced garlic (or less) 1 onion, sliced top to bottom in strips about 1/2 inch wide 1/4 tsp. salt 3 T Oyster Sauce (look for it by the Asian foods in any supermarket)
