Recipe - Szechwan Bean Curd

4 ounce 85% lean ground beef;
1 cup Green onions; with tops
chopped
1 cl Garlic; minced
Three fourths cup Chicken broth;
2 tablespoon (light) Soy sauce reduced
sodium
1 tablespoon Chile sauce;
1 teaspoon Seasame oil;
One fourth teaspoon Hot oil; (optional; see
below)
One fourth teaspoon Red pepper flakes;
2 tablespoon Cornstarch;
2 tablespoon Water
1 cup Bean curd(tofu); cut into
1/2inch cubes

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;
Lowsoium 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