Slice the pea pods in half crosswise at a diagonal; set aside. For sauce, in a small bowl stir together the water, dry sherry or dry white wine, soy sauce, cornstarch, and chicken bouillon granules. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the garlic in hot oil 15 seconds. Add carrot; stir-fry for 1 minute. Add the fresh pea pods (if using), regular cabbage (if using), summer squash or zucchini, and green onions; stir-fry 3 to 4 minutes more or until vegetables are crisp-tender. Remove the vegetables from the wok.
Add the tofu to the hot wok or skillet. Carefully stir-fry for 2 to 3 minutes or till lightly browned. Remove tofu from wok.
Stir the sauce. Add the sauce to the wok or skillet. Cook and stir till thickened and bubbly. Return cooked vegetables and tofu to the wok. Add the thawed pea pods (if using), Chinese cabbage (if using), and mushrooms. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Stir cashews or peanuts. If desired, spoon over chow mein noodles. Serve immediately. Makes 2 servings.