Szechwan bean curd (tofu)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | 85% lean ground beef |
| 1 | cup | Green onions w/tops chopped |
| 1 | Clove garlic minced | |
| ¾ | cup | Chicken broth |
| 2 | tablespoons | Light soy sauce |
| 1 | tablespoon | Chili sauce |
| 1 | teaspoon | Sesame oil |
| ¼ | teaspoon | Hot oil * |
| ¼ | teaspoon | Red pepper flakes |
| 2 | tablespoons | Corn starch |
| 2 | tablespoons | Cold water |
| 1 | cup | Bean curd (tofu) 1/2\" cubes |
Directions
Place ground beef, green onions, & garlic in a nonstick skillet and cook, stirring quickly, until beef is browned. Stir in chicken broth, soy sauce, oils, and red pepper flakes. Mix the cornstarch with the cold water. Add to the skillet. Cook stirring continuously, until sauce thickens. Gently stir in the bean curd (tofu). Continue cooking over medium heat for 3 minutes. * Sesame oil & hot oil may be found in Asian markets and in cooking specialty stores.
Nutritive values per serving: Carbohydrates 9 gm, Protein 15 gm, Fat 7 gm Calories 149, Fiber .9 gm, Sodium 518 mg, Cholesterol 18 mg Food Exchange per Serving: 2 Lean Meat, 1 Vegetable Origin: The Art of Cooking For The Diabetic, by-Hess & Middleton, Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA
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