Pressed Bean Curd Soup

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"