| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups/stews, Vegetarian, Ethnic, Appetizers, Beans | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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