Rinse broccoli and trim. Separate florets by cutting into quarters so they are uniform size. Peel stems and cut into 2" 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. Serve immediately.