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