Description
Ingredients
- 2/3 cup water
- 2 tbsp dry sherry
- 2 tbsp reduced-sodium soy sauce
- 4 tsp cornstarch
- 1 tsp grd ginger
- 1/4 tsp crushed red pepper
- nonstick spray coating
- 2 cl garlic, minced
- 3 cup Broccoli, cut into bite-size
- -pieces
- 1/2 cup Onion, cut into wedges
- 1 cup fresh bean sprouts
- 1 lbs tofu, fresh (bean curd) cut
- -into ½" pieces
- 1 1/3 cup cooked brown rice, hot
Directions
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 ½ vegetable exchanges + ½ fat exchange