| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | vegetable oil |
| 2 gross | Sweet red peppers, cored, seeded and cut into 3/4"x1/4" strips (about 3/4 cup) |
| 1 klein | Bunch green onions, cut diagonally into 3/4" pieces (about 1 1/2 cups) |
| 2 Tasse | Chicken broth, canned Or homemade |
| 2 Tasse | Vegetable stock Or water (stock recipe in next post) |
| 2 Esslöffel | soy sauce |
| 2 Teelöffel | red wine vinegar |
| 1/2 Teelöffel | red pepper crushed flakes |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 2 Esslöffel | cornstarch |
| 3 Esslöffel | water |
| 1 Teelöffel | Sesame Oil oriental |
| 1/2 x ca. 450 g | Snow peas fresh or frozen |
| 1 x ca. 450 g | Firm tofu, drained and cut into 1/2" cubes |
| 1 Dose | (8 oz.) sliced water chestnuts, drained |
|
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.
|
|
Anmerkungen zum Rezept:
|
