Heat 1-1/2 teaspoons oil in a nonstick 12-inch skillet over medium-high heat. Add carrot; cook, stirring frequently until crisp-tender, about 3 minutes. Stir in pea pods; cook 2 minutes. Place in a serving dish. Add about 1-1/2 teaspoon oil and mushrooms to skillet. Cook over meduim-high heat until lightly browned. Stir in tomatoes; cook 1 minute. Add to peas and carrots. Add remaining 1 tablespoon oil, broccoli, cauliflowerets and onion to skillet; cook about 2 minutes, stirring constantly. Add water and sherry; cook until crisp-tender. Mix all vegetables together in serving dish; add soy sauce. Sever hot or cold. Makes 6 serving.