Drstevers Filipino Stir-Fry

I developed this recipe for my wife: a Labor and Delivery Nurse. She is on her feet for 12 hours a day and must eat on the "fly". This recipe sustains her energy level with healthy soy bean curd and veggies! (I make this at 5 A.M with extreme LOVE!)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3 -4  tablespoons canola oil
• 6  cloves garlic, smashed
• 1  cup carrot (julienne cut)
• 1⁄2 head green cabbage (cut into small squares)
• 3 -4  stalks celery (1/2 inch pieces)
• 10  pieces  whole okra
• 2 (6 1/2ounce) cans mushrooms or 16  ounces fresh mushrooms
• 1 (7 ounce) jar  pickled whole baby corn (Chinese style)
• 1 (19 ounce) box firm tofu (4 pieces)
• 2 -3  tablespoons hot spiced white vinegar (Sukang Maasim, available at Chinese and Filipino food stores)

Directions

1. Stir-Fry Tofu (to remove excess water, do not brown) set aside.
2. Stir-Fry Garlic, Celery, Carrots and Okra, then ….
3. Add Cabbage, Mushrooms, and Baby Corn (halved).
4. Return Tofu and mix.
5. Add Hot Vinegar to taste.