1 lg. onion, chopped
1 c. diced celery
2 c. shredded Chinese cabbage
1/2 c. slivered green pepper
1/2 c. red pepper
2 c. fresh mushrooms
1 c. cubed tofu
1 tbsp. soy sauce

Soy bean milk curd or cheese available at health stores.

Heat your wok with 1 tablespoon oil and stir as little as possible for the steam cooks the vegetables. Season to taste. Serve with bean sprouts. Serves 4.