Ingredients
- 2 sweet peppers (red)
- 1 bunch green onions
- 1 lb firm tofu
- 2 c vegetable stock
- 2 c chicken broth
- 1/2 lb snow peas
- 3 tb water
- 3 tb vegetable oil
- 2 tb soy sauce
- 2 tb cornstarch
- 2 ts wine vinegar (red)
- 1 ts oriental sesame oil
- 1/2 ts pepper flakes (crushed red)
- 1/4 ts salt
- 1/8 ts pepper
-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.
