Stir-Fry

• 6 to 8 carrots, sliced
• 2 Tbsp. oil
• 2 cloves garlic, crushed
• 1 Tbsp. freshly grated ginger
• 1 can mushrooms (save liquid)
• 1 can water chestnuts (save liquid)
• 1 bunch green onions
• 1 lb. tofu, cubed
• 1 pt. snow peas
• 2 c. liquid (what was saved)
• 1/2 c. brown sugar
• 4 Tbsp. soy sauce
• 1/2 c. lemon juice
• 2 Tbsp. cornstarch

1. Steam carrots.
2. Drain and save liquid.
3. Saute garlic and ginger in 1 tablespoon oil for 5 minutes.
4. Then discard garlic and ginger and retain oil.
5. Stir in mushrooms and water chestnuts and add tofu.
6. Saute for a few minutes.
7. Drain juice and save.
8. Simmer a few more minutes.
9. Put snow peas on top of tofu, followed by carrots and green onions.
10. Simmer until snow peas are done.
11. Boil sauce ingredients, last 5 on list, stirring constantly until done. Pour over vegetables and serve right away over rice.

carrots, oil, garlic, freshly grated ginger, mushrooms, water chestnuts, green onions, snow peas, liquid, brown sugar, soy sauce, lemon juice, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1031601 (may not work)