Title: Chinese hot and sour soup with tofu
 Categories: Chinese, Vegetables, Ethnic, Soups
      Yield: 8 Servings
 
      3 tb Vegetable oil
      2 lg Sweet red peppers, cored,
           -seeded and cut into
           -3/4"x1/4" strips
           -(about 3/4 cup)
      1 sm Bunch green onions, cut
           -diagonally into 3/4" pieces
           -(about 1 1/2
           -cups)
      2 c  Chicken broth, canned OR
           -homemade
      2 c  Vegetable stock OR water
           -(stock recipe in next post)
      2 tb Soy sauce
      2 ts Red wine vinegar
    1/2 ts Crushed red pepper flakes
    1/4 ts Salt
    1/8 ts Pepper
      2 tb Cornstarch
      3 tb Water
      1 ts Oriental sesame oil
    1/2 lb Snow peas, fresh or frozen
      1 lb Firm tofu, drained and cut
           -into 1/2" cubes
      1 cn (8 oz.) sliced water
           -chestnuts, drained
 
  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)