---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Tofu, Vegetables, Meats, Main dish
       Yield: 4 servings
       4 oz 85% lean ground beef
       1 c  Green onions  w/tops chopped
       1    Clove garlic minced
     3/4 c  Chicken broth
       2 tb Light soy sauce
       1 tb Chili sauce
       1 ts Sesame oil
     1/4 ts Hot oil*
     1/4 ts Red pepper flakes
       2 tb Corn starch
       2 tb Cold water
       1 c  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
   continously, 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.
   Nuitritive 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