Recipe - Chinese Vegetables And Tofu

THE MUSTS:
3 cl Garlic pressed or chopped
1 teaspoon Fresh ginger smashed/chopped
Salt to tast
Soy sauce to taste
2 Celery stalks
1 Onion
One half cup Water
THE VARIABLES:
Tofu
Green Pepper
Carrots
Mushrooms
Bok Choy
Napa cabbage
Bean sprouts
Water chestnuts
Jicama
Snow peas
Cauliflower
Broccoli
Zucchini
Green beans

Note: This recipe is endlessly adaptable. There are a few fixed
ingredients and some that may vary with seasonal changes and different
tastes. Where amounts are given they are for 6 servings.

SAUTE garlic, ginger and salt, then celery and onoins. COOK over medium
heat for 5 minutes ADD the longercooking 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 56 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

**Natures Pantry Cookbook**

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini