2 med. carrots
1 med. onion
1 sm. bunch broccoli
3 tbsp. salad oil
3/4 tsp. salt
1/2 tsp. sugar
1 (4 oz.) can whole mushrooms

Cut carrots into match stick-thin strips. Thinly slice onion. Cut broccoli into 2 x 1/2 inch pieces. In 12 inch skillet over high heat in hot salad oil cook carrots, onion and broccoli, stirring quickly and frequently, about 3 to 4 minutes. Add salt, sugar and mushrooms with their liquid. Cover and cook 5 to 6 minutes longer until vegetables are tender-crisp, stirring occasionally.