| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Vegetarian |
Diabetic, Main dish, Meats, Tofu, Vegetarian |
4 |
Servings |
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 |
INSTRUCTIONS
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
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