Title: Pressed Bean Curd Soup
Categories: Soup Vegetarian Ethnic Appetizer Bean
Yield: 4 Servings

1	lb	Pressed bean curd, slivered
		Cooking oil
4		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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