| | Szechwan Bean Curd 4 ounces of 85% lean ground beef
1 teaspoon of sesame oil
1 cup of green onions; with tops
1/4 teaspoon of hot oil; (optional; see chopped below)
1 clove garlic; minced
1/4 Teaspoon Red pepper flakes;
3/4 cup of chicken broth
2 Tablespoon cornstarch
2 tablespoons of (light) soy sauce reduced
2 tablespoons of water
sodium
1 cup of bean curd (tofu); cut into
1 tablespoon of Chile sauce; 1/2-inch cubes |
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Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned. Stir in chicken broth, soy sauce, chili sauce, oils, and red pepper flakes. Mix cornstarch with cold water. Add to skillet. Cook. stirring constantly, until sauce thickens. Gently stir in bean curd. Continue to cooking over medium heat 3 minutes.
NOTE: Sesame oil and hot oil are available in Oriental sections of food markets and in specialty stores.
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