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”