Szechuan Bean Curd(Tofu)
Yield: 4 servings
4 oz 85% lean ground beef 1 ts Sesame oil
1 c Green onions w/tops chopped 1/4 ts Hot oil*
1 Clove garlic minced 1/4 ts Red pepper flakes
3/4 c Chicken broth 2 tb Corn starch
2 tb Light soy sauce 2 tb Cold water
1 tb Chili sauce 1 c Bean curd(tofu) 1/2 cubes
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 continously, 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. Nuitritive 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
444 oz 85% lean ground beef 1 ts Sesame oil
1 c Green onions w/tops chopped 1/4 ts Hot oil*
1 Clove garlic minced 1/4 ts Red pepper flakes
3/4 c Chicken broth 2 tb Corn starch
2 tb Light soy sauce 2 tb Cold water
1 tb Chili sauce 1 c Bean curd(tofu) 1/2 cubes
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 continously, 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. Nuitritive 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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