---------- 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 taste
           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 onions.  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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