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"