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Oriental Spicy and Sour Soup

"This is a very versatile soup--I have substituted thinly sliced bamboo shoots for the water chestnuts and used green snap peas for the snow peas."

Ingredients :

• 3 tablespoons vegetable oil
• 2 red bell peppers, julienned
• 1 bunch green onions, sliced diagonally into 1/2 inch pieces
• 2 cups chicken broth
• 2 cups vegetable stock
• 2 tablespoons soy sauce
• 2 teaspoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon sesame oil
• 1/2 pound snow peas
• 1 pound firm tofu, cubed
• 1 (8 ounce) can sliced water chestnuts, drained

Instructions :

Prep :	Cook : 8M	Ready in :

• Heat oil in large saucepan over medium-high heat. Add peppers 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 (if using); cook for about 5 minutes or until thickened and bubbly.
• Add tofu, frozen snow peas (if using), and water chestnuts. Gently heat through.

Notes :

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