Beef and Tofu
- 1 c Beef broth
- 1 tb Cornstarch
- 2 tb Water
- 1 ts Brown sugar
- 2 tb Oil
- 1/2 lb Lean ground beef
- 1 cl Garlic minced
- 2 c Shredded Chinese cabbage
- 1/2 lb Tofu, cut into 1/2" cubes
- 3 c Hot cooked rice
- 2 Green onions with tops,
- Sliced
Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a
small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink,breaking larger pieces with a wooden spoon.Add garlic and
Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth
mixture;stir until thickened.Add tofu;gently stir until heated,about 1
minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4.
small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink,breaking larger pieces with a wooden spoon.Add garlic and
Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth
mixture;stir until thickened.Add tofu;gently stir until heated,about 1
minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4.
