| 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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