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
  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)