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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: For sauce, stir together water, sherry, soy sauce, cornstarch,
ginger, and red pepper; set aside.
Spray a cold wok or large skillet with non-stick coating. Preheat
the work or skillet over medium heat. Add garlic; stir-fry for 15
seconds. Add broccoli; stir-fry for 3 minutes. Add onion; stir-fry
for 3 minutes. Add bean sprouts, stir-fry for 1 minutes. Push
vegetables from the center of the wok or skillet.
Stir sauce; add to the center of the wok or skillet. Cook and stir
till thickened and bubbly. Cook and stir for 1 minute. Stir
vegetables into sauce; stir in tofu. Heat through. Serve with rice.
Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1 STARCH/BREAD
EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE
Brought to you and yours by Nancy O'Brion and her Meal-Master
Source: Better Homes and Gardens Diabetic Cook Book.
Ingredients:
2/3 Cup(s) Chicken bouillon powder
2 Tablespoon(s) Dry sherry;
2 Tablespoon(s) Reduced-sodium soy sauce
4 Teaspoon(s) Cornstarch;
1 Teaspoon(s) Grd ginger;
1/4 Teaspoon(s) Crushed red pepper;
2 Centiliter(s) Garlic; minced
3 Cup(s) Broccoli; cut into bite-size pieces
1/2 Cup(s) Onion; cut into wedges
1 Cup(s) Fresh bean sprouts;
1 Pound(s) Tofu; fresh (bean curd) cut into 1/2" pieces
1 1/3 Cup(s) Cooked brown rice; hot |
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