Hot And Sour Soup With Tofu

Course : Chinese
Serves: 8
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3 tablespoons vegetable oil
2 large sweet red peppers -- cored, julienne
1 bunch green onions -- cut diagonally into 3/4 inch pieces
2 cups chicken broth
2 cups vegetable stock or water
2 tablespoons soy sauce
2 teaspoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons water
1 teaspoon oriental sesame oil
1/2 pound snow peas -- fresh or frozen
1 pound firm tofu -- drained and cut -- into 1/2 inch cubes
1 can sliced water -- (8 oz.)
1 can water chestnuts -- drained

Preparation / Directions:

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.

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