Beef & tofu

Yield: 4 servings

Measure Ingredient
1 cup Quick Beef Broth *
1 tablespoon Cornstarch
2 tablespoons Water
1 teaspoon Brown Sugar
2 tablespoons Oil
½ pounds Ground Lean Beef
\N \N Garlic Clove, Minced
2 cups Shredded Bok Choy **
½ pounds Tofu, cut in 1/2-inch cubes
3 cups Hot Cooked Rice
2 xes Green Onions ***

>>> Continued to next message --- FreeMail 1.09 * Origin: Kitten's Kitchen Klub (1:138/240)

From: LINDA SHORT Date: 09-01-95 Subject: tofu 5/5 ====================================================================== ==== ==== >>> Continued from previous message * chicken broth or vegetable broth ** or Chinese cabbage *** with tops, sliced In a small saucepan, bring broth to a boil over medium heat. While broth heats, combine cornstarch and water in a small bowl. Stir in brown sugar. Stir into hot broth; set aside. Heat oil in wok over high heat. Add beef; stir-fry until no longer pink. Break up large pieces of meat with a wooden spoon. Add garlic and bok choy or Chinese cabbage. Stir-fry about 1 minute. Reduce heat to low. Stir in broth mixture until thickened. Add tofu; gently stir until heated, about 1 minute. Turn rice into a medium serving bowl or spoon onto 4 individual plates. Spoon tofu mixture over rice. Garnish with green onions. Makes 4 servings. Source: More Wok Cookery (HP BOOKS) Submitted By LINDA SHORT On 09-01-95

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