Ingredients
- 1 bean sprouts (fresh)
- 1 lb tofu
- 3 c broccoli
- 5/8 c water
- 1 3/8 c brown rice (cooked)
- 1/2 c onion
- 2 tb dry sherry
- 2 tb sodium soy sauce (reduced)
- 4 ts cornstarch
- 1 ts grd ginger
- 1/4 ts pepper (crushed red)
- some garlic
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
