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

Cut carrots and celery into 3 inch long matchstick thin strips.

Slice onion thin.

Cut broccoli into 2 x 1/2-inch pieces. Cut mushrooms into 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 or 4 minutes.

Add mushrooms, water, salt and sugar; cover and cook 5 or 6 minutes longer, stirring occasionally, until vegetables are tender-crisp.

Contains 95 calories per serving.

Yield: 8 servings.