---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE VEGETABLES AND TOFU
  Categories: Main dish, Mcdougall, Vegetarian
       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
  
   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
   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
   
   **Natures Pantry Cookbook**
  
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