Oriental Spicy and Sour Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a very versatile soup--I have substituted thinly sliced bamboo shoots for the water chestnuts and used green snap peas for the snow peas. Ingredients:
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 |
Directions:
1. Heat oil in large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes.
2. Add chicken broth, vegetable stock, and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes.
3. 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.
4. Add tofu, frozen snow peas (if using), and water chestnuts. Gently heat through.
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