Recipe: Pressed Bean Curd Soup
Title: Pressed Bean Curd Soup
Categories: Soups/stews, Vegetarian, Ethnic, Appetizers, Beans
Yield: 4 servings
1 lb Pressed bean curd, slivered 2 tb Soy sauce
Cooking oil 2 tb Dry sherry
4 ea Green onions, sliced 1 ts Brown sugar
1 c Green peas 2 ts Salt
1 c Chopped tomatoes 1 tb Sesame oil
1/2 c Sweet corn 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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