3/4 to 1 lb. fresh broccoli
1/4 c. Crisco oil
1 med. zucchini, cut into julienne strips
1 sm. onion, halved lengthwise and thinly sliced
1/8 tsp. dried crushed red pepper
1 c. sliced fresh mushrooms
2 tbsp. sunflower nuts
2 tsp. soy sauce

Trim and discard tough ends from broccoli stalk. Cut stalk into thin slices. Separate head into florets. Heat Crisco oil in large skillet. Add broccoli, zucchini, onion and red pepper. Stir-fry over medium high heat about 5 minutes, or until broccoli is tender crisp. Add mushrooms. Stir-fry 1 minute longer, or until mushrooms are tender. Stir sunflower nuts and soy sauce. 4-6 servings.