Pressed bean curd soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pressed bean curd, slivered |
| Cooking oil | ||
| 4 | eaches | Green onions, sliced |
| 1 | cup | Green peas |
| 1 | cup | Chopped tomatoes |
| ½ | cup | Sweet corn |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | teaspoon | Brown sugar |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Sesame oil |
| 1 | litre | Stock or water |
Directions
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"
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