8 oz. mushrooms, sliced
2 carrots, sliced
1/2 c. peas
1 tbsp. ginger, minced finely
6 chicken thighs or 2 lg. chicken breasts
1 tsp. soy sauce
2 (1 lb.) pkgs. tofu, soft or hard
2 tbsp. oil
2 tbsp. oyster sauce
2 tbsp. cornstarch

Prepare mushrooms, carrots, peas, and ginger. Remove bones and skin from chicken thighs. Cut chicken meat into bite size narrow pieces. Add soy sauce to chicken; mix and set aside.

In large fry pan, bring 2 cups water to boiling. Add carrots and simmer until tender; remove carrots from water and set aside. Repeat with mushrooms and peas.

Cut tofu into large slices or chunks about 1 inch thick. Add to same boiling water; bring water back to boil; then cook tofu on low heat until hot throughout. Remove tofu to large serving dish; drain away any water. Pour liquid out of fry pan into a bowl and set aside.

Clean and dry the fry pan. Heat oil in fry pan. Add ginger and heat for 15 to 30 seconds lowering heat if necessary to prevent burning. Add chicken and stir fry on high heat until chicken is done. Add vegetables and oyster sauce; mix. Add all the water that was set aside from cooking vegetable and tofu. While bringing this to a boil, mix in bowl 1/4 cup water and the cornstarch. Add this cornstarch mixture a little at a time to chicken and vegetable mixture; stir after each addition and stop when gravy is of desired consistency. Pour on top of tofu. Serve with rice. Serves 4.