Pressed Bean Curd Soup

Ingredients

425 gr pressed bean curd
4 slices green onions
200 gr green peas
160 gr tomatoes
75 gr sweet corn
30 ml soy sauce
30 ml dry sherry
5 gr brown sugar
6 gr salt
16 ml sesame oil
1 l stock

Instructions

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"