Szechwan bean curd for diabetics

Yield: 4 Servings

Measure Ingredient
4 ounces 85% lean ground beef
1 cup Green onions; with tops chopped
1 \N Clove garlic; minced
¾ cup Chicken broth
2 tablespoons (light) soy sauce; reduced sodium
1 tablespoon Chile sauce
1 teaspoon Seasame oil
¼ teaspoon Hot oil; (optional, see below)
¼ teaspoon Red pepper flakes
2 tablespoons Cornstarch
2 tablespoons Water
1 cup Bean curd (tofu); cut into 1/2-inch cubes

Date: 05 Mar 1996 22:40 GMT

From: "Lisabeth Crawford (Pooh)" <104105.1416@...> 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-SODIUM DIETS: This recipe is not suitable.

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

and Kathraine Middleton

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