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, saut