1/2 lb. tofu or seitan wheat meat
1 1/2 c. chicken stock
2 cloves garlic, minced
1 tbsp. fresh ginger, finely chopped
Fresh vegetables
3 c. of any combination of these or other vegetables:

HIGH DENSE:

Carrots
Cauliflower
Green beans
Sweet potato

MEDIUM DENSE:

Snow peas
Broccoli
Red peppers

SLIGHTLY DENSE:

Water
Chestnuts
Bean sprouts

SAUCE:

1/2 c. chicken stock (salt free and defatted)
1/4 c. vinegar
1/4 c. apple juice concentrate
1/4 tsp. garlic powder
1/4 tsp. ginger
1 tbsp. cornstarch

Cut tofu into bite sized pieces and marinate at least 1/2 hour in the sauce before the cornstarch is added to it. Prepare vegetables in bite sized pieces. Preheat wok or large skillet over medium heat. Pour in 1/2 cup stock; add fresh ginger and minced garlic. Saute until stock evaporates and herbs are browned. Deglaze pan by adding 1/3 cup more stock, then turn up fire to high temperature. Start adding vegetables, beginning with the High Dense. Solid, firm vegetables, such as carrots, are the most dense and require the longest cooking time. Cook the most dense vegetables until they are slightly tender (2 minutes), then clear a space in the center of the wok and add the vegetables that are Medium Dense and so on. Repeat until all the vegetables are done, adding stock as needed to keep vegetables from scorching.

When they are done, clear a space in the center of the wok and add tofu. Clear space again. Add cornstarch to the sauce mixture and pour sauce into the center of the wok. Cook, stirring continuously, until the sauce thickens. Fold the vegetables and tofu into the sauce and serve. Vegetables cooked over a high heat come out best. Overcooked vegetables lose their color, so be careful not to overcook!