Ingredients
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3 tablespoons vegetable oil
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3/4 cup red bell pepper, cut into julienne strips
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1 1/2 cups chopped green onions
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2 cups vegetable stock
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2 cups water
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2 tablespoons soy sauce
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2 teaspoons red wine vinegar
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1/2 teaspoon crushed red pepper flakes
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2 tablespoons cornstarch
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3 tablespoons water
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1 teaspoon sesame oil
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1/2 lb snow peas (fresh or frozen)
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1 lb firm tofu, drained and cut into 1/2 inch cubes
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1 (8 ounce) can sliced water chestnuts, drained
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salt and pepper
Instructions
- Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
- Add water, vegetable stock, and soy sauce.
- Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
- Blend cornstarch with 3 tablespoons water.
- In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
- Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
- Again cover, and cook for about 5 minutes or until thick and bubbly.
- Turn off the heat.
- Adjust salt and pepper to taste, serve immediately.