Name: Chinese Hot and Sour Soup with Tofu
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

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)
Posted to MM-Recipes Digest V4 #281 by "John Weber" <hdbrer@ibm.net> on Oct
25, 97

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