Vegetable Stir Fry
|Celery stalks||2 Medium|
|Broccoli||50 Gram (1 Medium Bunch)|
|Large mushrooms||1⁄2 Pound|
|Salad oil||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
1. Cut carrots and celery into 3-inch-long matchstick-thin strips. Slice onion thin. Cut broccoli into 2" by 1/2' pieces. Cut mushrooms into quarters, or cut in half if small.
2. 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, stirring occasionally, until vegetables are tender-crisp.