Stir-Fry - cooking recipe

Ingredients

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

Preparation

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