Instructions: Parboil lima beans in a pot of boiling water for 3 minutes; drain. Cut tofu into 1/2" cubes. Combine sauce ingredients in a bowl; set aside.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add lima beans, tofu, all mushrooms, water chestnuts and carrots; stir frey until carrots are crisp-tender, about 1-1/2 minutes.

Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.

Makes 4-6 servings

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