21.   -- Steamed vegetables should be a pleasure, not penance.

22.   Add carrots and morels, and saute until vegetables are just tender.

23.   Add chicken and vegetables to pan and cook, stirring, until chicken is cooked through and vegetables are tender.

24.   Add onion, celery and mushrooms and saute until vegetables are soft.

25.   Add the carrots, celery, onion and garlic and saute until the vegetables are limp but not browned.

26.   Add the remaining butter and oil, bacon and vegetables, and saute until the vegetables are translucent.

27.   Add corn, chile and salt and saut several additional minutes until vegetables are tender.

28.   Add onion, fennel and garlic, and continue to saute until vegetables are golden.

29.   Add the onion, garlic, ginger and chilies, and cook, stirring frequently, until the vegetables are tender and the mixture pasty.

30.   Add the shallot, garlic, ginger and chilies, and cook, stirring frequently, until the vegetables are tender and the mixture pasty.