Ingredients
1 lb pressed bean curd, slivered
1 cooking oil
4 each green onions, sliced
1 cup green peas
1 cup chopped tomatoes
1/2 cup sweet corn
2 tbsp soy sauce
2 tbsp dry sherry
1 tsp brown sugar
2 tsp salt
1 tbsp sesame oil
1 liter stock or water
Directions
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"
Servings: 4 servings
Pressed Bean Curd Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup
The History of Recipes
It is quite possible to prove the history of recipes back into history, at least as far as the early Egyptians, and maybe even further. Interesting though that is, mostly, these old cook books were just very simple hieroglyphic recipes for preparing meals.
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We hope you enjoy this Pressed Bean Curd Soup recipe.
