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Ingredients Jump to Instructions ↓

  1. 2/3 c Water

  2. 2 tb Dry sherry;

  3. 2 tb Reduced-sodium soy sauce

  4. 4 ts Cornstarch;

  5. 1 ts Grd ginger;

  6. 1/4 ts Crushed red pepper; Nonstick spray coating

  7. 2 cl Garlic; minced

  8. 3 c Broccoli; cut into bite-size -pieces

  9. 1/2 c Onion; cut into wedges

  10. 1 c Fresh bean sprouts;

  11. 1 lb Tofu; fresh (bean curd) cut -into 

  12. 1/2' pieces

  13. 1/3 c Cooked brown rice; hot

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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