8 oz. fresh mushrooms
2 tbsp. soy sauce
1 tbsp. dry sherry
1 tbsp. cider vinegar
1 tbsp. packed brown sugar
1 tsp. cornstarch
3 tbsp. oil, divided
1 c. sliced celery
1 c. sliced zucchini
1 c. snow peas
1 c. yellow or red pepper strips

1. Cut mushrooms in half. In a small bowl combine soy sauce, sherry, vinegar, sugar and cornstarch; stir until smooth.

2. In 10" skillet over high heat in 1 tablespoon oil, cook mushrooms, stirring quickly until tender. Remove from skillet; set aside. Add remaining oil to skillet. Add celery zucchini, snow peas and pepper. Stir fry until tender crisp. Add mushrooms.

3. Stir cornstarch mixture; gradually stir into skillet. Cook over medium heat until mixture boils and thickens. Cook 1 minute more.