See below ingredients and instructions of the recipe
3 tb Vegetable oil 2 tb Soy sauce
2 lg Sweet red peppers, cored, 2 ts Red wine vinegar
-seeded and cut into 1/2 ts Crushed red pepper flakes
-3/4"x1/4" strips 1/4 ts Salt
-(about 3/4 cup) 1/8 ts Pepper
1 sm Bunch green onions, cut 2 tb Cornstarch
-diagonally into 3/4" pieces 3 tb Water
-(about 1 1/2 1 ts Oriental sesame oil
-cups) 1/2 lb Snow peas, fresh or frozen
2 c Chicken broth, canned OR 1 lb Firm tofu, drained and cut
-homemade -into 1/2" cubes
2 c Vegetable stock OR water 1 cn (8 oz.) sliced water
-(stock recipe in next post) -chestnuts, drained
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)