2 carrots
2 stalks celery
1 med. onion
1 bunch broccoli
1/2 lb. mushrooms
1/8 c. peanut oil
1/4 c. water
1 1/4 tsp. salt
1/2 tsp. sugar

Cut carrots and celery in 3 inch lengths and then in matchstick-thin pieces. Thinly slice the onion and cut the broccoli into 2 x 1/2 inch pieces. Peel and cut the stems in matchstick thin pieces. Slice the mushrooms in half.

Heat the oil in a large frypan on wok and cook the vegetables (except mushrooms) stirring quickly and frequently. Add the mushrooms, water, salt and sugar; cover and cook 5-6 minutes longer, stirring occasionally. Vegetables should be tender-crisp.