Chinese Vegetables and Tofu

Source: Mommy Logan

• 1 red onion
• celery
• green pepper
• 1/4 cup oil
• 1 tsp ginger root, chopped
• 1/2 cup vegetable stock or water
• tofu
• soy sacue or salt to taste
• green beans (optional)
• carrots (optional)
• broccoli (optional)
• cauliflower (optional)
• zucchini (optional)
• snow peas (optional)
• mushrooms (optional)
• bok choy or chard (optional)
• chinese or western cabbage (optional)
• peas (optional)
• bean sprouts (optional)
• sesame seeds, coarsely ground (optional)

Cut vegetables diagonally, excetp onion in then wedges and cabbage in squares.

Heat oil, saute onion, celery, pepper and ginger for 5 minutes.

Add longer-cooking vegetables in turn. Saute for a few minutes between additions and stir occasionally.

Add some stock, put faster cooking vegetables and leafy greens over the othe vegetables and place cubes of tofu over this. Cover and steam 10 minutes until vegetables tender.

Gently stir in bean sprounts (cook sprouted soy beans 5 minutes) Add soy sauce to taste.

Sprinkle sesame seeds and serve immediently with steamed brown rice.