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

About 45 minutes before serving, 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 2 1/2 inch pieces. Cut mushrooms in quarters or cut in half if small.

In 5 quart Dutch oven or 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 veggies are tender-crisp, stirring occasionally.