Yield: 8 servings
Measure | Ingredient |
---|---|
3 tablespoons | Vegetable oil |
2 larges | Sweet red peppers, cored, seeded and cut into 3/4\"x1/4\" strips (about 3/4 cup) |
1 small | Bunch green onions, cut diagonally into 3/4\" pieces (about 1 1/2 cups) |
2 cups | Chicken broth, canned OR homemade |
2 cups | Vegetable stock OR water (stock recipe in next post) |
2 tablespoons | Soy sauce |
2 teaspoons | Red wine vinegar |
½ teaspoon | Crushed red pepper flakes |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
2 tablespoons | Cornstarch |
3 tablespoons | Water |
1 teaspoon | Oriental sesame oil |
½ pounds | Snow peas, fresh or frozen |
1 pounds | Firm tofu, drained and cut into 1/2\" cubes |
1 can | (8 oz.) sliced water chestnuts, drained |
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.