Pressed Bean Curd Soup Recipe




Pressed Bean Curd Soup 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

A Recipe for
Pressed Bean Curd Soup

 

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.


This Recipe for Pressed Bean Curd Soup is one of thousands in the Recipes-to-go Bean Cookbook.


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This is a recipe for Pressed Bean Curd Soup from the recipe cookbook of Recipes-to-go (Bean)


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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.




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Pressed Bean Curd Soup

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?

Annita Manning






Pressed Bean Curd Soup 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"

Serves: 4

 

 

 

 

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Pressed Bean Curd Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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