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.