Categories: Ground beef, Beef, Chinese 
      Yield: 4 servings 
  
      1 c  Beef broth                          1 cl Garlic minced 
      1 tb Cornstarch                          2 c  Shredded Chinese cabbage 
      2 tb Water                             1/2 lb Tofu, cut into 1/2" cubes 
      1 ts Brown sugar                         3 c  Hot cooked rice 
      2 tb Oil                                 2    Green onions with tops, 
    1/2 lb Lean ground beef                         Sliced 
  
  Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a 
  small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until 
  no longer pink,breaking larger pieces with a wooden spoon.Add garlic and 
  Chinese cabbage.Stir fry 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.Serves 4.