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

About 25 minutes before serving cut carrots into matchstick thin strips, thinly slice onion, and cut broccoli into 2 x 1 1/2 inch pieces. In 12 inch skillet over high heat, in hot salad 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 longer until vegetables are tender crisp, stirring occasionally. Makes 6 servings, about 110 calories per serving.