Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
   2      large         sweet red peppers -- cored, julienne
   1      small   bunc  green onions -- cut
                        diagonally into 3/4" pieces
   2      cups          chicken broth
   2      cups          vegetable stock or water
   2      tablespoons   soy sauce
   2      teaspoons     red wine vinegar
     1/2  teaspoon      crushed red pepper flakes
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   2      tablespoons   cornstarch
   3      tablespoons   water
   1      teaspoon      oriental sesame oil
     1/2  pound         snow peas -- fresh or frozen
   1      pound         firm tofu -- drained and cut
                        -- into 1/2" cubes
   1      can           sliced water -- (8 oz.)
                        water chestnuts -- drained

Preparation:

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.