Oriental Spicy and Sour Soup recipe

8 servings

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

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.