| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Asian |
Diabetic, Tofu, Vegetables, Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
85% lean ground beef |
| 1 |
c |
Green onions w/tops chopped |
| 1 |
|
Clove garlic minced |
| 3/4 |
c |
Chicken broth |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Chili sauce |
| 1 |
ts |
Sesame oil |
| 1/4 |
ts |
Hot oil* |
| 1/4 |
ts |
Red pepper flakes |
| 2 |
tb |
Corn starch |
| 2 |
tb |
Cold water |
| 1 |
c |
Bean curd(tofu) 1/2" cubes |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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