Chinese hot and sour soup with tofu
8 Servings
Ingredients
| Quantity | 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 |
Directions
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@...> on Oct 25, 97