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Hot and sour soup with tofu
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Soups & Stews, Tofu, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Vegetable oil | | 2
| large | Sweet red peppers, cored | | | -seeded and cut into | | | -?x? strips | | | -(about ?cup) | | 1
| small | Bunch green onions, cut | | | -diagonally into ? pieces | | | -(about 1 ?/td> | | | -cups) | | 2
| cup | Chicken broth, canned OR | | | -homemade | | 2
| cup | Vegetable stock OR water | | | -(stock recipe in next post) | | 2
| tbsp | Soy sauce | | 2
| tsp | Red wine vinegar | | 1/2
| tsp | Crushed red pepper flakes | | 1/4
| tsp | Salt | | 1/8
| tsp | Pepper | | 2
| tbsp | Cornstarch | | 3
| tbsp | Water | | 1
| tsp | Oriental sesame oil | | 1/2
| lbs | Snow peas, fresh or frozen | | 1
| lbs | Firm tofu, drained and cut | | | -into ? cubes | | 1
| can | (8 oz.) sliced water | | | -chestnuts, drained |
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Procedures:
| 1 | Heat oil in large saucepan over medium-high heat. | | 2 | Add pepper and onion; stir fry about 5 minutes. | | 3 | Add chicken broth, vegetable stock and soy sauce. | | 4 | Bring to boiling. | | 5 | Lower heat; simmer for about 5 minutes. | | 6 | Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth. | | 7 | Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly. | | 8 | Add tofu, frozen snow peas if using, and water chestnuts. | | 9 | Gently heat through. |
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