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

1. Cut carrots into matchstick thin slices.

2. Cut celery into matchstick thin slices.

3. Thinly sliced onion.

4. Cut broccoli into 2 x 1/2 inch pieces.

5. Cut mushrooms in quarters.

6. 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 over medium heat until vegetables are tender crisp. Stir occasionally. Makes 8 servings.