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    • Chinese: Hot and Sour Soup with Tofu

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables, Grains, Meats Chinese Chinese, Vegetables, Ethnic, Soups 8 Servings

    INGREDIENTS

    3 tb Vegetable oil
    2 lg Sweet red peppers, cored, seeded and cut into 3/4"x1/4" strips (about 3/4 cup)
    1 sm Bunch green onions, cut diagonally into 3/4" pieces (about 1 1/2 cups)
    2 c Chicken broth, canned OR homemade
    2 c Vegetable stock OR water (stock recipe in next post)
    2 tb Soy sauce
    2 ts Red wine vinegar
    1/2 ts Crushed red pepper flakes
    1/4 ts Salt
    1/8 ts Pepper
    2 tb Cornstarch
    3 tb Water
    1 ts Oriental sesame oil
    1/2 lb Snow peas, fresh or frozen
    1 lb Firm tofu, drained and cut into 1/2" cubes
    1 cn (8 oz.) sliced water chestnuts, drained

    INSTRUCTIONS

    Makes 8 Servings
Heat oil in large saucepan over medium-high heat. Add peppera snd onion;
stir fry about 5 minutes.
Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower
heat; simmer for about 5 minutes. Stir together vinegar, red pepper flakes,
salt, pepper, cornstarch, water and sesame oil in a small bowl until
smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until
thickened and bubbly. Add tofu, frozen snow peas if using, and water
chestnuts. Gently heat through.
Makes 8 servings (about 8 cups)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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