Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Water
2 tb Dry sherry;
2 tb Reduced-sodium soy sauce
4 ts Cornstarch;
1 ts Grd ginger;
1/4 ts Crushed red pepper;
Nonstick spray coating
2 cl Garlic; minced
3 c Broccoli; cut into bite-size
-pieces
1/2 c Onion; cut into wedges
1 c Fresh bean sprouts;
1 lb Tofu; fresh (bean curd) cut
-into 1/2" pieces
1 1/3 c Cooked brown rice; hot

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.

Browse by categories