Szechwan Bean Curd

Title:
Szechwan Bean Curd

Yield:
4 Servings

Categories:
Diabetic,
Main
Dishes,
Meats,
Tofu,
Vegetarian




Ingredients:





     4 oz 85% lean ground beef;


     1 c  Green onions; with tops


          -chopped


     1 cl Garlic; minced


   3/4 c  Chicken broth;


     2 tb (light) Soy sauce reduced


          -sodium


     1 tb Chile sauce;


     1 ts Seasame oil;


   1/4 ts Hot oil; (optional; see


          -below)


   1/4 ts Red pepper flakes;


     2 tb Cornstarch;


     2 tb Water


     1 c  Bean curd(tofu); cut into


          -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.


 


 Brought to you and yours via Nancy O'Brion and her Meal Master


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip