Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
8 servings (serving size: 1/2 cup)

This is an important dish to serve for Chinese New Year. Many parents encourage their children to eat more of it so they won't fight as much, and thus start the new year in harmony.

How to Make It

Heat a large skillet or wok coated with cooking spray over medium-high heat. Add ginger and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 minutes. Add carrot, corn, and water chestnuts; stir-fry 1 minute. Stir in soy sauce and vinegar; cook 2 minutes. Stir in green onions, sesame oil, pepper, and salt.

Ratings & Reviews

rstarrlemaitre's Review

February 15, 2011
This was yummy though not outstanding - I appreciated that the sauce was nice and flavorful without being thick or heavy like takeout Chinese. However, I would have added more mushrooms, and perhaps a veggie like broccoli or snow peas into the mix, since the tofu was a little dominant!