Chinese Vegetables and Tofu

Note: this recipe is endlessly adaptable. There are a few fixed ingredients and some may vary with seasonal changes, and different tastes. Where amounts are given, they are for 6 servings.
The Musts-
2 - 3 cloves garlic, pressed or chopped finely
1 tsp. fresh ginger, smashed and chopped finely
1/4 c. oil
salt to taste
soy sauce to taste
2 stalks celery
1 onion
1/2 c. water
The Variables-
tofu
green pepper
carrots
mushrooms
bok choy
napa cabbage
bean sprouts
water chestnuts or jicama
snow peas
cauliflower
broccoli
zuchinni
green beans
Heat oil in a large heavy fry pan or wok.
Add garlic, ginger, and salt, then celery & onions.
Add the longer cooking veggies one at a time
Saute and stir each one for a few minutes before adding the next one.
Add water as needed
Add tofu after green pepper, carrots and mushrooms.
Add gnerous dashes of soy sauce over tofu.
Allow tofu to saute 5 to 6 min, then add cabbage.
Cover the pan and steam for 10 min.
Add bean sprouts if desired.
Sprinkle with sesame seeds or 1 tsp. sesame oil.
Serve immediately over Rice.