| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Chinese |
Chinese, Soups |
8 |
Servings |
INGREDIENTS
| 3 |
T |
Vegetable oil |
| 2 |
|
Sweet red peppers, cored |
|
|
seeded and cut into |
|
|
3/4"x1/4" strips |
|
|
about 3/4 cup |
| 1 |
|
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 |
T |
Soy sauce |
| 2 |
t |
Red wine vinegar |
| 1/2 |
t |
Crushed red pepper flakes |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 2 |
T |
Cornstarch |
| 3 |
T |
Water |
| 1 |
t |
Oriental sesame oil |
| 1/2 |
lb |
Snow peas, fresh or frozen |
| 1 |
lb |
Firm tofu, drained and cut |
|
|
into 1/2" cubes |
| 1 |
|
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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