Vegetable Stir Fry Recipe
Ingredients
| Broccoli | 1 pound | |
| 1 tablespoon acceptable margarine | ||
| Peanut oil | 1 Tablespoon | |
| Carrots | 1 pound, thinly sliced | |
| Mushrooms | 3/4 pound, thinly sliced | |
| Green onions | 5 Medium, thinly sliced | |
| Lemon juice | 1 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Ground black pepper | To Taste | |
| Nutmeg | 1 Teaspoon | |
| Thyme | 1 Teaspoon | |
Directions
Rinse broccoli and trim.
Separate florets so they are of smaller uniform size.
Peel stems and cut into 2-inch lengths.
Set aside.
In a large skillet or wok, heat margarine and oil over medium heat.
Add broccoli, carrots, mushrooms and onions.
Cook and stir 5 minutes, or until vegetables are tender-crisp.
Stir in lemon juice, sherry and other seasonings.
Separate florets so they are of smaller uniform size.
Peel stems and cut into 2-inch lengths.
Set aside.
In a large skillet or wok, heat margarine and oil over medium heat.
Add broccoli, carrots, mushrooms and onions.
Cook and stir 5 minutes, or until vegetables are tender-crisp.
Stir in lemon juice, sherry and other seasonings.
Chef
