Szechwan Bean Curd (Tofu) Recipe
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Szechwan Bean Curd (Tofu)
4 oz 85% lean ground beef
1 cup green onions w/tops chopped
1 clove garlic minced
3/4 cup chicken broth
2 tbsp light soy sauce
1 tbsp chili sauce
1 tsp sesame oil
1/4 tsp hot oil *
1/4 tsp red pepper flakes
2 tbsp corn starch
2 tbsp cold water
1 cup bean curd (tofu) 1/2 cubes
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 continuously, 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.
Nutritive 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 |
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