You will need

Cooking spray
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup diced oyster mushroom caps (about 3 ounces)
1 (8-ounce) package Thai-style flavored baked tofu, julienne **Tofu is optional
½ cup carrots, julienne
½ cup frozen whole kernel corn
½ cup canned whole water chestnuts
1 Tablespoon low sodium soy sauce
1-½ teaspoons rice vinegar
2/3 cup cut green onions, julienne style
1-teaspoon dark sesame oil
¼ teaspoon black pepper
1/8 teaspoon salt

What to do

Begin by heating a large skillet or wok coated with cooking spray over medium-high heat. Add ginger and garlic, stir-fry 30 seconds. Add mushrooms and tofu, stir-fry 2 minutes. Add carrots, 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.

Yields 8 (serving size is 1.2 cup)

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