2 tbsp. soy sauce
3 tbsp. water
1 tbsp. cornstarch
1 tsp. ginger
1/8 tsp. pepper
2 tbsp. oil
2 med. carrots, cut diagonally into 1/4 inch slices
3/4 c. sliced green onions
2 garlic cloves, minced
6 oz. fresh mushrooms, sliced (1 c.)
1 med. green pepper, cut into 1/4 inch strips
8 oz. can sliced water chestnuts, drained
4 c. torn spinach, stems removed
2 c. fresh bean sprouts
1 med. tomato, cut into wedges

In small bowl, combine 1 tablespoon of soy sauce, water, cornstarch, ginger and pepper. Set aside.

Heat large skillet or wok over medium high heat until hot. Add oil, heat until it ripples. Add carrots, onions, and garlic, stir fry 1 minute. Add remaining 1 tablespoon soy sauce, cover and cook 2 to 3 minutes or until carrots are crisp-tender. Add mushrooms, green pepper, and water chestnuts. Stir-fry about 1 to 2 minutes or until most of cooking liquid has evaporated. Add spinach, bean sprouts and tomato; stir in soy sauce mixture. Stir fry 1 to 2 minutes or until soy sauce mixture is thickened and vegetables are crisp tender. 6 (1 cup) servings.