3 carrots
3 celery stalks
1 med. onion
1 med. bunch broccoli
1/2 head cauliflower
1/2 lb. lg. mushrooms
1/4 c. salad oil
1 tsp. salt
1/2 tsp. sugar
1/2 c. water
3/4 c. slivered almonds (optional)

Cut carrots and celery into matchstick thin pieces. Thinly slice onion. Cut broccoli and cauliflower into 2 x 1/2 inch pieces. Cut mushrooms in quarters. In Wok or 12 inch skillet over high heat, add salad oil.

Now 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. Stir occasionally. For added elegance, stir in 3/4 cup slivered almonds for last minute of cooking time. Makes 8 servings.