Ingredients
6 to 8 medium carrots (1 pound), thinly sliced2 tablespoons butter, optional2 teaspoons olive oil1 jar (6 ounces) sliced mushrooms, drained5 green onions with tops, thinly sliced1 tablespoon lemon juice1/2 teaspoon salt, optional1/4 teaspoon pepper
Preparation
In a skillet over medium heat, stir-fry carrots in butter if desired and oil for 7 minutes. Add mushrooms and onions; cook and stir for 4-6 minutes or until vegetables are tender. Stir in lemon juice, salt if desired and pepper.
