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
Look, there's no metaphysics on earth like chocolates. |
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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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This Recipe for Pressed Bean Curd Soup is one of thousands in the Recipes-to-go Bean Cookbook.
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Food Tip |
This is a recipe for Pressed Bean Curd Soup from the recipe cookbook of Recipes-to-go (Bean)
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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
Pressed Bean Curd Soup Recipe brought to you by Recipes To-Go