Spicy Sour Soup HT
Hot Chi Vegetables Soup Diary
Free Eggless China Asia Asian
2 tbsp Vegetable Oil
1 Red Capsicum (Sweet Pepper), deseeded
and cut into thin strips
4 Spring Onions, thickly sliced
240ml/8fl.oz. Chicken Stock
240ml/8fl.oz. Vegetable Stock
1 tbsp Soy Sauce
1 teasp Red Wine Vinegar
1/4 teasp Chilli Powder
Salt and Black Pepper
1 level tbsp Cornflour
1 teasp Sesame Oil
100g/4oz Mange tout, thickly sliced on the
225g/8oz Firm Tofu, drained and cubed
100g/4oz Water Chestnuts, sliced
Heat oil in large saucepan, add pepper and onion and stir-fry for 5
Add the soy sauce, chicken and vegetable stocks. Bring to the boil then
heat and simmer for 5 minutes.
Meanwhile, in a small bowl mix together the vinegar, chili, salt, pepper, (appox.
Add the cornflour mixture to the soup together with the mangetout and
continue to cook, stirring for 5 minutes or until thickened.
Add the tofu and water chestnuts. Gently heat through for 4 -5 minutes. Serve hot.
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