Source:

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Serves/Makes:4

Ingredients

• 1 cup (225 ml) beef broth
• 1 tbsp (15 ml). cornstarch
• 2 tbsp (30 ml). water
• 1 tsp (5 ml). brown sugar
• 2 tbsp (30 ml). oil
• 1/2 lb (.2 kg). lean ground beef
• 1 clove garlic, minced
• 2 cups (475 ml) Chinese cabbage, shredded
• 1/2 lb (.2 kg). tofu, cut into 1/2 inch cubes
• 3 cups (700 ml) cooked rice, hot
• 2 green onions with tops, sliced

Preparation

• Bring broth to a boil in medium sauce pan.
• Combine cornstarch and water in a small bowl. Set aside.
• Heat oil in wok over high heat.
• Add beef and stirfry until no longer pink, breaking larger pieces with a wooden spoon. Add garlic and chinese cabbage.
• Stirfry about 1 minute.
• Reduce heat and add broth mixture.
• Stir until thickened.
• Add tofu.
• Gently stir until heated, about 1 minute.
• Spoon tofu mixture over rice and garnish with green onions.

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