Instructions: 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, ginger, carrot and any other long cooking optional
vegetable for 5 min. Add onions, cabbage, bean sprouts, mushrooms and any
optional fast cooking vegetable. Add the five spice, tamari, sherry and 1 T
plum sauce. Cook and stir for 5 min. more. Add tofu strips. Add cornstarch
dissolved in 1/3 cup cold water. Bring to a boil and stir until sauce thickens.

To stir, spread about 1/2 tsp of Plum sace down the center of a warm chapati. Add some of the vegetable-tofu mixture and roll up the chapati.

HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice
or other whole grains.

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