2 tbsp. vegetable oil
3 carrots, thinly sliced
1 tbsp. fresh ginger, minced
1 c. water
6 oz. shitake mushrooms
1 c. fresh bean sprouts
2 tbsp. sesame oil
Dash of chili oil
1 med. onion, sliced
3 cloves minced garlic
4 c. chicken broth
2 tbsp. soy tamari sauce
1/2 lb. sliced snow peas
1/4 c. rice-wine vinegar
1/3 c. sliced water chestnuts

Heat 2 tablespoons vegetable oil in a heavy pot over medium heat. Add the onion and carrots; cook, stirring constantly for 3 minutes. Add the garlic and ginger; cook, stirring for 1 minute.

Add chicken broth, water and soy or tamari sauce. Bring to a boil and cook for 2 minutes. Add the mushrooms and water chestnuts; boil for 1 minute.

Turn off heat, add peas and bean sprouts. Cover and let rest for 2 minutes. Stir in rice-wine vinegar, sesame oil and chili oil. Heat through for 1 minute, serve immediately. Serves 6.