Amount
Ingredient
Preparation



1/2
teaspoon
chili garlic sauce

or red chili flakes



2
teaspoons
soy sauce





1
tablespoon
sherry

dry



2
teaspoons
sesame oil





8
ounces
tofu

pressed, cut into 1/4 inch slices



1/4
cup
vegetable oil





1
tablespoon
ginger

fresh, chopped



1
each
garlic

clove, chopped



1 1/2
cup
mushrooms

sliced



2
each
onions

green, sliced on the diagonal



2
each
celery

stalks, sliced on the diagonal



1
each
zucchini

small, sliced



2
cups
bok choy

chopped



1
tablespoon
soy sauce





1
tablespoon
sesame oil





1/2
teaspoon
chili garlic sauce





1
tablespoon
cornstarch

dissolved in 2 tb water



1
x
oriental noodles

as needed or rice

 MARINADE: In a small mixing bowl, combine all the marinade ingredients.  Add the tofu & let it sit about 15 minutes.

VEGETABLES:  Meanwhile slice all the vegetables & prepare the sauce by combining all the sauce ingredients in a small mixing bowl.
  
Heat the oil in a wok & fry the marinated tofu until it is golden on all sides.  Remove, place on paper towels & pat dry to remove excess oil.  Pour excess oil out of the wok.  Stir fry the vegetables in the order in which they appear listed above.  Be careful not to overcook.  At the last minute, pour the sauce over the cooked vegetables & add the tofu.  Mix gently.  Serve over oriental style noodles.

VARIATION: Serve over rice instead of noodles