In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
In a large skillet or wok, heat the vegetable oil over high heat. Add the ginger and cook, stirring, until aromatic, about 30 seconds. Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes. Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes. Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
Remove from the heat and serve with the Tempura Chicken Fingers.
Yield: 4 servings