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Pressed Bean Curd Soup Recipe

1 lb Pressed bean curd, slivered Cooking oil 4 ea 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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