1/2 ea Block of tofu, frozen,

           - thawed & cut into thin
           - strips
      1 pk Shitake mushrooms

      1 tb Grated fresh ginger

      1 ea Carrot, grated

      1 ea Green onion, sliced thin

      6 ea Leaves Chinese cabbage,

           - sliced thin
      1 c  Bean sprouts

      1 c  Another vegetable, julienne

           - sliced
      1 ts Chinese Five Spice Powder

    1/4 c  Low sodium Tamari

      1 tb Sherry (optional)

      2 tb Cornstartch

           Chinese Plum Sauce
           Whole wheat chapati
  Pour 2 cups boiling water over mushrooms and allow them to soak while
  slicing other vegetables. Then drain mushrooms, cut off hard stems and
  discard. Slice mushroom caps into thin strips.
  In 1/4 cup water, sautB ginger, carrot and any other long cooking optional
  vegetable for 5 min.  Add onions, cabbage, bean sprouts, mushrooms and any
  optional fast cooking vegetable. Add the five spice, tamari, sherry and 1
  T plum sauce. Cook and stir for 5 min. more. Add tofu strips. Add
  cornstarch dissolved in 1/3 cup cold water. Bring to a boil and stir until
  sauce thickens.
  To stir, spread about 1/2 tsp of Plum sace down the center of a warm
  chapati. Add some of the vegetable-tofu mixture and roll up the chapati.
  HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice
  or other whole grains.
  From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall
  (contributed to book by Elaine French).
  Uploaded by Sue, S.Smith34.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994