---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Soups
       Yield: 8 servings
       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
       2 c  Chicken broth, canned OR
       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.