Chinese Vegetables and Tofu

Description
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.

The musts

 * 3 clove garlic pressed or chopped
 * 1 tsp fresh ginger smashed/chopped
 * salt to taste
 * soy sauce to taste
 * 2 celery stalks
 * 1 onion
 * ½ cup water
 * tofu

The variables

 * green pepper
 * carrots
 * mushrooms
 * bok choy
 * napa cabbage
 * bean sprouts
 * water chestnuts
 * jícama
 * snow peas
 * cauliflower
 * broccoli
 * zucchini
 * green beans

Directions

 * 1) Sauté garlic, ginger and salt, then celery and onoins.
 * 2) 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.
 * 3) 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.