1 lb. fresh broccoli
1 tbsp. butter
1 tbsp. peanut oil
1 lb. carrots, peeled and thinly sliced
3/4 lb. mushrooms, sliced thin
1 tbsp. lemon juice
5 med. green onions, sliced thin
2 tbsp. sherry
Fresh ground black pepper
1 tsp. nutmeg
1 tsp. thyme

Wash broccoli and trim. Peel stems and cut into 2 inch lengths. Separate florets by cutting into quarters so they are of uniform size.

In a large skillet or wok, heat butter and oil over medium heat. Add broccoli, carrots, mushrooms and onions. Cook and stir until vegetables are tender-crisp, about 5 minutes.

Stir in lemon juice, sherry and other seasonings. Serve immediately. Makes 8 servings.