Recipe - Tofu And Broccoli Stir-Fry

2/3 cup Water
2 tablespoon Dry sherry;
2 tablespoon Reducedsodium soy sauce
4 teaspoon Cornstarch;
1 teaspoon Grd ginger;
One fourth teaspoon Crushed red pepper;
Nonstick spray coating
2 cl Garlic; minced
3 cup Broccoli; cut into bitesize
pieces
One half cup Onion; cut into wedges
1 cup Fresh bean sprouts;
1 pound Tofu; fresh (bean curd) cut
into 1/2" pieces
1 1/3 cup 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 nonstick coating. Preheat
the work or skillet over medium heat. Add garlic; stirfry for 15
seconds. Add broccoli; stirfry for 3 minutes. Add onion; stirfry
for 3 minutes. Add bean sprouts, stirfry 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 One half VEGETABLE EXCHANGES + One half FAT EXCHANGE

Brought to you and yours by Nancy O'Brion and her MealMaster
Source: Better Homes and Gardens Diabetic Cook Book.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip