FIRST DO AHEAD:

2 c. raw brown rice, cooked in 3 cups water until done, 20 to 30 minutes.

SECOND DO AHEAD:

1/2 lb. cubed tofu
1/4 c. tamari sauce
1/4 c. wine vinegar
8 minced scallions
3-4 slices ginger
1 clove garlic, crushed

Combine and let marinade 20-30 minutes. 1 lg. clove garlic crushed 1/2 tsp. salt 1 stalk celery, chopped 1 lg. carrot, diagonally sliced 1 green bell pepper, in thin strips 1 c. mung bean sprouts 1/4 to 1/2 c. dry white wine to taste 1/2 c. chopped, toasted cashews Chinese sesame oil Extra tamari 1 tbsp. sesame seeds 1 tsp. minced ginger 1 stalk broccoli, chopped 2 beaten eggs

Prepare do aheads. Meanwhile, chop the vegetables and likewise get everything else ready. Assemble your wok (or set up your large heavy skillet). Begin approximately 20 minutes before you plan to serve: Heat the wok or skillet, then add the oil. Saute the sesame seeds, garlic, and ginger, with salt, over medium heat, for a minute or two.

Add the vegetables, and stir-fry another 5 to 8 minutes. Add the wine, and stir-fry about 5 minutes more. Add the rice, and keep stir-frying a few minutes, then add to tofu plus all its marinating companions, and the beaten eggs. Keep stir-frying another 5 minutes, or until everything is heated through, and the eggs are set. Top with cashews, and sprinkle each serving with a few drops of sesame oil (and extra tamari, to taste). Serves 4.