Recipe - Pressed Bean Curd Soup

1 pound Pressed bean curd, slivered
Cooking oil
4 Green onions, cut or sliced up
1 cup Green peas
1 cup Chopped tomatoes
One half cup Sweet corn
2 tablespoon Soy sauce
2 tablespoon Dry sherry
1 teaspoon Brown sugar
2 teaspoon Salt
1 tablespoon Sesame oil
1 l Stock or water

Heat 4 tablespoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini