Stir Fry

• 1 cup baby corn
• 1 carrot, sliced thinly or julienned
• 1 cup bok choy, sliced
• 1 cup tofu
• .5 cup water chestnuts
• .5 cup sliced bamboo shoots
• 5-6 cloves of smashed garlic
• 2-3 T. lemon juice
• 1 T. grated ginger
• 2 tsp. dill
• 1 T. light oil
• 2 T. soy sauce
• 3 cups prepared steamed rice

Heat the pan and oil until drops of water sizzle when you drop them on the pan. If you want to fry the tofu at this point add it first and fry until golden. Add all of the vegetables. The pan should be hot enough to lightly scorch the vegetables after a short time. Add the lemon juice, ginger, dill and cook for 3-5 minutes. Add the soy sauce and cook for another minute or two. Serve over steamed rice.