Ingredients
- 1 l stock
- 425 gr pressed bean curd
- 200 gr green peas
- 160 gr tomatoes (chopped)
- 75 gr sweet corn
- 30 ml dry sherry
- 30 ml soy sauce
- 16 ml sesame oil
- 6 gr salt
- 5 gr 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"
