Title: Chinese: Hot and Sour Soup with Tofu
Categories: Chinese Vegetable Tofu Ethnic Soup
Yield: 8 Servings

3	tb	Vegetable oil
2	lg	Sweet red peppers, cored, seeded and cut into 3/4"x1/4" stri
1	sm	Bunch green onions, cut diagonally into 3/4" pieces (about 1
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)

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