Chinese Vegetables and Tofu Recipe

Yield: 6 servings
       THE MUSTS:
       3 cl Garlic pressed or chopped
       1 ts Fresh ginger smashed/chopped
            Salt to tast
            Soy sauce to taste
       2    Celery stalks
       1    Onion
     1/2 c  Water

            THE VARIABLES:
            Tofu
            Green Pepper
            Carrots
            Mushrooms
            Bok Choy
            Napa cabbage
            Bean sprouts
            Water chestnuts
            Jicama
            Snow peas
            Cauliflower
            Broccoli
            Zucchini
            Green beans

   SAUTE garlic, ginger and salt, then celery and onoins.
   COOK over medium heat for 5 minutes ADD the
   longer-cooking vegetables one at a time SAUTE and stir
   each for a few minutes before adding the next ADD tofu
   after green pepper, carrots and mushrooms. ADD
   generous dashes of soy sauce over tofu ALLOW tofu to
   saute 5-6 minutes, then add cabbage COVER the pan and
   steam for 10 minutes ADD bean sprouts, if desired
   SPRINKLE with sesame seeds SERVE immediately over hot
   brown rice