Chinese vegetables and tofu

1. Note: this recipe is endlessly adaptable.
2. There are a few fixed ingredients and some that may vary with seasonal changes and different tastes.
3. Where amounts are given they are for 6 servings.
4. Sautei garlic, ginger and salt, then celery and onoins.
5. 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.
6. 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*.