Szechwan Bean Curd

Yield: 4 servings

4 oz 85% lean ground beef; 1 ts Seasame oil;
1 c Green onions; with tops 1/4 ts Hot oil; (optional; see
-chopped -below)
1 cl Garlic; minced 1/4 ts Red pepper flakes;
3/4 c Chicken broth; 2 tb Cornstarch;
2 tb (light) Soy sauce reduced 2 tb Water
-sodium 1 c Bean curd(tofu); cut into
1 tb Chile sauce; -1/2-inch cubes

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-soium diet: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S.

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