Ingredients
4 oz 85% lean ground beef
1 cup Green onions, with tops chopped
1 cl Garlic, minced
3/4 cup Chicken broth
2 tbsp (light) Soy sauce reduced sodium
1 tbsp Chile sauce
1 tsp Seasame oil
1/4 tsp Hot oil, (optional; see below)
1/4 tsp Red pepper flakes
2 tbsp Cornstarch
2 tbsp Water
1 cup Bean curd(tofu), cut into 1/2-inch cubes
Directions
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, untill sauce thickens. Gently stir in bean curd. Contiune
to cooking over medium heat 3 minutes.
NOTE: Seasame oil and hot oil are avalable in Oriental sections of
food markets and in specialty stores.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE
CHO: 9g; PRO: 15g; FAT: 7g; CAL: 149;
Low-soium diet: This recipe is not suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S.
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 4 servings
Szechwan Bean Curd Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Meats; Tofu; Vegetarian
The History of Recipes
Written cooking instructions as an idea can be found way back into distant history, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these early records were just primitive pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents detailing recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. Additionally, he tells us how the ancient chefs made use of many different spices, including some that we all recognise for example basil, rue and parsley. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices like basil and rosemary. These new herbs and spices led to an eruption in manuscripts on food, most of which are kept safe in private collections. When we get to the 1900s, cookery publications were highly popular as a result of better eduction, people having increased spare time and having more money. The arrival of TV brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Szechwan Bean Curd recipe.
