1 c Beef broth

1 tb Cornstarch

2 tb Water

1 ts Brown sugar

2 tb Oil

1/2 lb Lean ground beef

1 cl Garlic minced

2 c Shredded Chinese cabbage

1/2 lb Tofu, cut into 1/2" cubes

3 c Hot cooked rice

2 Green onions with tops,

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.