Pressed Bean Curd Soup

Ingredients

1 lb pressed bean curd
4 slices green onions
1 c green peas
1 c tomatoes
1/2 c sweet corn
2 tb soy sauce
2 tb dry sherry
1 ts brown sugar
2 ts salt
1 tb 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"