Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4            c.  water
  2              Tbsp.  cornstarch
  4                 c.  oriental or vegetable broth (Swanson's
                        has great canned oriental broth.)
  1              large  carrot  coarsely shredded
     1/2            c.  sliced water chestnuts  cut into thin
                        strips
  1              Tbsp.  sherry
  4                oz.  light firm tofu thinly sliced, then
                        cut into small rectangles
  8                     snow peas       cut diagonally into
     1/4          inch  strips
  2              Tbsp.  red wine vinegar
  1 1/2          Tbsp.  soy sauce
  1               tsp.  sesame oil
     1/2          tsp.  pepper
  2                     green onions    thinly sliced

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.

Nutritional Information:

3248 Calories (kcal); 219g Total Fat; (60% calories from fat); 23g Protein; 303g Carbohydrate; 0mg Cholesterol; 24722mg Sodium