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.
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