| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Chinese | Chinese, 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
Heat oil in large saucepan over medium-high heat. Add pepper and 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.
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