~A vegetable dish that is high in protein and low in calories.

12 ounces (300 g) drained tofu

1 onion

3/4 medium head cabbage

1 1/2 cups broccoli

2 stalk celery, cut diagonally into 1/4 inch slices

4 large Chinese mushrooms, dried and soaked in water until soft, thinly sliced

1/2 pound (225 g) bean sprouts

1/2 can water chestnuts, drained and thinly sliced

1 clove garlic, finely chopped

1 hard boiled egg

4 tablespoons oil

1 cup chicken broth (or 1 cube chicken bouillon plus 1 cup water)

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon rice vinegar

2 teaspoons soy sauce

1 1/2 tablespoons cornstarch, dissolved in 1 1/2 tablespoons water

1/4 cup cornstarch

Instructions:

1. Cut tofu into 1/2-inch slices. Place on paper towel to drain out water. Marinate in 1 tablespoon soy sauce for a couple of minutes.

2. Cut onion in half, then slice into 1/4-inch slices.

3. Cut broccoli diagonally into 1 1/4-inch (3 cm) pieces. Cook until tender, then drain.

4. Coat tofu with cornstarch.

5. In a skillet or wok, heat 1 tablespoon oil and saute tofu until light brown. Set aside.

6. In a skillet or wok, heat 3 tablespoon oil over medium heat. Add in garlic and stir-fry until light brown. Add all vegetables except cooked broccoli. Stir-fry until crisp and tender. Mix chicken broth, salt, rice vinegar and soy sauce then pour into vegetables. Add tofu and broccoli and bring to a boil. Stir in cornstarch mixture until thickened. Remove from heat.