2 med. sized carrots
2 med. sized celery stalks
1 med. sized onion
1 med. sized bunch broccoli
1/2 lb. lg. mushrooms
1/4 c. salad oil
1 1/4 tsp. salt
1/2 tsp. sugar

1. Cut carrots and celery into 3 inch long match stick thick strips. Cut onion into thin slices. Cut broccoli into 2 x 1/2 inch pieces. Cut mushrooms into quarters, or cut in half if small.

2. In 5 quart Dutch oven or 12 inch skillet over high heat, in hot salad oil, cook carrots, celery, onion and broccoli, stirring quickly and constantly, 3-4 minutes. Add mushrooms, salt, sugar and 1/4 cup water. Cover and cook 5-6 minutes more, stirring constantly until tender crisp. 8 servings.