Chinese hot and sour soup with tofu

8 Servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
2 larges Sweet red peppers, cored, seeded and cut into 3/4\"x1/4\" strips (about 3/4 cup)
1 small Bunch green onions, cut diagonally into 3/4\" pieces (about 1 1/2 cups)
2 cups Chicken broth, canned OR homemade
2 cups Vegetable stock OR water (stock recipe in next post)
2 tablespoons Soy sauce
2 teaspoons Red wine vinegar
½ teaspoon Crushed red pepper flakes
¼ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoons Cornstarch
3 tablespoons Water
1 teaspoon Oriental sesame oil
½ pounds Snow peas, fresh or frozen
1 pounds Firm tofu, drained and cut into 1/2\" cubes
1 can (8 oz.) sliced water chestnuts, drained

Directions

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) Posted to MM-Recipes Digest V4 #281 by "John Weber" <hdbrer@...> on Oct 25, 97

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