oriental spicy and sour soup

Ingredients

• Servings: 8
• 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 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

Recipe

• 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.