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Vegetable Bean Curd Soup

Soups and Congees

Vegetable Bean Curd Soup
5 cups chicken stock, divided into two and three cup amounts
2 ounces celery cabbage cut in half-inch wide strips
1 ounce carrots, peeled and sliced thinly
1 piece bean curd, cut into quarter-inch slices
1 ounce snow peas, ends removed
1 and 1/2 teaspoons salt
1 Tablespoon Chinese rice wine
1/3 teaspoon ground pepper
1 Tablespoon sesame oil
1. Heat a wok or pot and add two cups chicken soup stock and bring this to the boil. Add celery cabbage, carrots, bean curd pieces, and the snow peas and simmer for one minute, then remove vegetables from the wok or pot and discard the soup.
2. Put the other three cups of chicken soup stock into the wok or pot and bring to the boil. Add the vegetables and bean curd and return the stock to the boil then add salt, wine, and the pepper, and bring to the boil once more before adding the sesame oil. Then serve.

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