|Peanut oil/Vegetable oil||1 1⁄2 Teaspoon|
|Garlic/1/8 teaspoon garlic powder||1⁄2 Clove (2.5 gm)|
|Sesame oil||1⁄2 Teaspoon|
|Broccoli florets||1 Cup (16 tbs)|
|Julienned carrot||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
In small nonstick skillet combine oils and heat over medium-high heat; add carrot and garlic (or garlic powder) and saute for about 2 minutes.
Reduce heat, cover, and cook for 3 minutes (carrot sticks should still be crisp); add broccoli and mushrooms and saute until vegetables are tender-crisp, about 5 minutes.