STIR-FRIED VEGETABLES WITH TOFU

Servings: 4
Ingredients:

2 tb Sesame oil
2 md Green bell peppers, diced
1 lg Celery stalk, diagonally
-- sliced
2 ea Garlic cloves, minced
1 1/2 c  Mung bean sprouts
2 bn Scallions, chopped
1/4 c  Toasted sunflower seeds
1/4 c  Dry sherry
2 tb Tamari
1/2 ts Grated ginger
3 ea Cakes of tofu, diced
Chinese noodles

Heat oil in wok. When hot, add bell peppers, celery and garlic. Stir fry
over moderate heat till celery is half cooked. Add bean sprouts, scallions
and sunflower seeds. Stir fry just till sprouts are wilted. Rest of the
vegetables should be tender crisp.

Add rest of ingredients and reduce heat. Saute another 2 minutes. Serve
over grains or noodles.

Nava Atlas, ‘Vegetariana’

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