| 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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