Ingredients
- 1 l stock
- 1 lb pressed bean curd
- 1 c green peas
- 1 c tomatoes (chopped)
- 1/2 c sweet corn
- 2 tb dry sherry
- 2 tb soy sauce
- 1 tb sesame oil
- 2 ts salt
- 1 ts brown sugar
- 4 slices green onions
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"
