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

Heat oil in large saucepan over medium-high heat. Add pepper and 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.