2 dozen potato and cheddar cheese perogies
1 large Spanish onion
1 head broccoli
3/4 cup shredded carrots
1 can stir fry baby corn
1 can straw mushrooms
1 can chopped water chestnuts
1 chopped pepper (green, red, or yellow)
2 stalks chopped celery
1 tablespoon olive oil
1 bottle oyster sauce
Thaw frozen perogies in boiling water for 5 minutes, uncovered. Drain and set aside. Stir fry all vegetables in olive oil for approximately 5 minutes. Add the bottle of oyster sauce and mix together with stir fry vegetables. In a lasagna pan, place perogies in a single layer along the bottom. Pour vegetable mixture on top, and make sure that perogies are covered completely. Bake for 15 minutes at 350 degrees.
Makes 8 servings.