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

Cut each carrot crosswise in half, then lengthwise into matchstick- thin strips. Cut each celery stalk crosswise into 3 pieces, then lengthwise into matchstick-thin strips. Thinly slice onion. Cut broccoli into 2 x 1/2 inch pieces. Cut mushrooms in quarters or cut in half if small. In 12 inch skillet over high heat, in hot salad oil, cook carrots, celery, onion, and broccoli, stirring quickly and frequently, about 3 to 4 minutes. Add mushrooms, water, salt, and sugar; cover and cook 5 to 6 minutes longer until vegetables are tender-crisp stirring occasionally.