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Ingredients: 3 Tablespoon(s) Vegetable oil 2 large Sweet red peppers, cored 1 small Bunch green onions 2 Cup(s) Chicken broth, canned 2 Cup(s) Vegetable stock 2 Tablespoon(s) Soy sauce 2 Teaspoon(s) Red wine vinegar 1/2 Teaspoon(s) Crushed red pepper flakes 1/4 Teaspoon(s) Salt 1/8 Teaspoon(s) Pepper 2 Tablespoon(s) Cornstarch 3 Tablespoon(s) Water 1 Teaspoon(s) Oriental sesame oil 1/2 Pound(s) Snow peas, fresh or frozen 1 Pound(s) Firm tofu, drained and cut 1 Can(s) (8oz.)sliced water chestnuts 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)
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