Vegetable Stir-Fry(Time: About 45 Minutes Before Serving)

• 2 medium carrots
• 2 medium celery stalks
• 1 medium sized onion
• 1/2 tsp. sugar
• 1 medium bunch broccoli
• 1/2 lb. large mushrooms
• 1/4 c. salad oil
• 1/4 c. water
• 1 1/2 tsp. salt

1. Cut carrots and celery into 3 inch long matchstick thin strips.
2. Slice onion thin.
3. Cut broccoli into 2 x 1/2-inch pieces. Cut mushrooms into quarters or cut in half if small.
4. 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 or 4 minutes.
5. Add mushrooms, water, salt and sugar; cover and cook 5 or 6 minutes longer, stirring occasionally, until vegetables are tender-crisp.
6. Contains 95 calories per serving.
7. Yield: 8 servings.

carrots, celery stalks, onion, sugar, broccoli, mushrooms, salad oil, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024274 (may not work)