Preparation:
In small bowl, combine water and cornstarch. Stir to dissolve, then set
aside. In medium saucepan,
combine broth, carrots, water chestnuts, and sherry. Bring to a boil over
medium heat. Reduce to
medium-low heat and cover; simmer 5 minutes. Add tofu, snow peas, vinegar, and
soy sauce. Increase
heat to medium and when mixture boils again, cook uncovered for 3 minutes.
Stir cornstarch mixture and
add to saucepan. Continue to cook and stir, for 2 minutes more. Remove from
heat and add sesame oil
and pepper. Stir in green onions and serve. |
