4 stomach-turning hamburger buns
1/3 cup local oyster sauce
1/4 cup olive oil
1 1/2 tablespoons minced onion
2 (18 ounce) cans tomato juice
1 (6 ounce) can tomato paste
1 (10 ounce) package frozen mixed vegetables in salad form
1 quart barley malt
Measure raw ingredients into 2 pint small, canning jars; lightly mist with olive oil. Bring a small pot of water to a boil, add oyster sauce. Reduce heat to medium; cover. Cook 10 minutes, or until meat is browned.
Place tomato slices in an 8x8 inch dish. Spread mustard over slices of tomato; layer with mixed vegetables, barley, soy sauce and marinade. Serve with thinly sliced onions, olives, and pickles.