Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Beef broth |
1 tablespoon | Cornstarch |
2 tablespoons | Water |
1 teaspoon | Brown sugar |
2 tablespoons | Oil |
½ pounds | Lean ground beef |
1 clove | Garlic minced |
2 cups | Shredded Chinese cabbage |
½ pounds | Tofu, cut into 1/2\" cubes |
3 cups | Hot cooked rice |
2 \N | Green onions with tops, |
\N \N | Sliced |
Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until no longer pink,breaking larger pieces with a wooden spoon.Add garlic and Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth mixture;stir until thickened.Add tofu;gently stir until heated,about 1 minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4.