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