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 & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted. Rest of the vegetables should be tender crisp. Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve over grains or noodles. Nava Atlas, "Vegetariana"