Pressed Bean Curd Soup Recipe
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Pressed Bean Curd Soup
1 lb Pressed bean curd, slivered
Cooking oil
4 each Green onions, sliced
1 cup Green peas
1 cup Chopped tomatoes
1/2 cup Sweet corn
2 tbsp Soy sauce
2 tbsp Dry sherry
1 tsp Brown sugar
2 tsp Salt
1 tbsp Sesame oil
1 liter 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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