Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Water
2 tb Dry sherry;
2 tb Reduced-sodium soy sauce
4 ts Cornstarch;
1 ts Grd ginger;
1/4 ts Crushed red pepper;
Nonstick spray coating
2 cl Garlic; minced
3 c Broccoli; cut into bite-size
-pieces
1/2 c Onion; cut into wedges
1 c Fresh bean sprouts;
1 lb Tofu; fresh (bean curd) cut
-into 1/2" pieces
1 1/3 c 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 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 1/2 VEGETABLE EXCHANGES +
1/2 FAT EXCHANGE

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

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