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Buddha`s delight

2 tablespoons vegetable oil
4 ounces firm tofu, diced
2 cups shredded cabbage
1 cup sliced mushroom
2 celery ribs, thinly sliced
2 carrots, peeled and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 turnip, peeled and thinly sliced
2 cups bean sprouts
1 5.5-oz. can baby corn, drained
2 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon water
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon sesame oil

1.Heat a large wok or deep skillet over medium-high heat. Add half of the oil and sautй tofu until golden brown, about 2 minutes; remove with slotted spoon and set aside. Add remaining oil, then cabbage, mushrooms, celery, carrot, green pepper and turnip. Stir-fry 1 minute, or until vegetables begin to soften. Add bean sprouts and baby corn and stir-fry an additional minute.
2.Stir in cooked tofu, soy sauce, sherry, water, salt, sugar and sesame oil; stir-fry for 1 minute.
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