Szechwan bean curd
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | 85% lean ground beef; |
| 1 | cup | Green onions; with tops chopped |
| 1 | clove | Garlic; minced |
| ¾ | cup | Chicken broth; |
| 2 | tablespoons | (light) Soy sauce reduced sodium |
| 1 | tablespoon | Chile sauce; |
| 1 | teaspoon | Seasame oil; |
| ¼ | teaspoon | Hot oil; (optional; see below) |
| ¼ | teaspoon | Red pepper flakes; |
| 2 | tablespoons | Cornstarch; |
| 2 | tablespoons | Water |
| 1 | cup | Bean curd(tofu); cut into 1/2-inch cubes |
Directions
Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned. Stir in chicken broth, soy sauce, chili sauce, oils, and red pepper flakes. Mix cornstarch with cold water. Add to skillet. Cook. stirring constantly, untill sauce thickens. Gently stir in bean curd. Contiune to cooking over medium heat 3 minutes. NOTE: Seasame oil and hot oil are avalable in Oriental sections of food markets and in specialty stores.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE CHO: 9g; PRO: 15g; FAT: 7g; CAL: 149; LOW-SODIUM DIETS: This recipe is not suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Kathraine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master
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