MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese Vegetables and Tofu
 Categories: Main dish, Mcdougall, Vegetarian
      Yield: 6 servings
 
           The musts:
     30    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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