3 tbsp. salad oil
2 med. carrots, cut into matchstick thin strips
1 med. onion, thinly sliced
1 sm. bunch broccoli, cut in 2 x 1/2 inch pieces
3/4 tsp. salt
1/2 tsp. sugar
1 (4 oz.) can whole mushrooms or 1/4 lb. fresh mushrooms, sliced

In 12-inch skillet over high heat, in hot oil, cook carrots, onion and broccoli, stirring quickly and frequently, about 3 to 4 minutes. Add salt, sugar and mushrooms with their liquid; cover and cook 5 to 6 minutes until vegetables are tender-crisp, stirring occasionally. Serves 6.