Title: PRESSED BEAN CURD SOUP
  Categories: Soups/stews, Vegetarian, Ethnic, Appetizers, Beans
       Yield: 4 Servings
  
       1 lb Pressed bean curd, slivered
            Cooking oil
       4 ea Green onions, sliced
       1 c  Green peas
       1 c  Chopped 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 or water
  
   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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