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.

Ingredients

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.