Pressed Bean Curd Soup
appetizers, beans, chinese, soups, vegetarian
1 lb pressed bean curd, slivered
1 cooking oil
4 green onions, sliced
1 cup green peas
1 cup chopped tomatoes
1/2 cup sweet corn
2 tablespoon soy sauce
2 tablespoon dry sherry
1 teaspoon brown sugar
2 teaspoon salt
1 tablespoon sesame oil
1 liter stock or water
Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden. Remove & drain. Fry green onion for 30 seconds, add the rest of the vegetables & fry for another 1 minute. Add remaining ingredients except stock & mix well. Transfer to a soup pot. Add stock, gently stir & heat. Serve hot.
Jack Santa Maria, "Chinese Vegetarian Cookery"
Yield: 4 servings