Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cloves | Garlic pressed or chopped |
| 1 teaspoon | Fresh ginger smashed/chopped |
| \N \N | Salt to tast |
| \N \N | Soy sauce to taste |
| 2 \N | Celery stalks |
| 1 \N | Onion |
| ½ cup | Water |
| \N \N | Tofu |
| \N \N | Green Pepper |
| \N \N | Carrots |
| \N \N | Mushrooms |
| \N \N | Bok Choy |
| \N \N | Napa cabbage |
| \N \N | Bean sprouts |
| \N \N | Water chestnuts |
| \N \N | Jicama |
| \N \N | Snow peas |
| \N \N | Cauliflower |
| \N \N | Broccoli |
| \N \N | Zucchini |
| \N \N | Green beans |
THE MUSTS:
THE VARIABLES:
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**