1 tablespoon vegetable oil
3 tablespoons chopped green onions
2 teaspoons ground ginger
2 cloves garlic, finely minced
5 cups chicken broth
1 cup snow peas, sliced in 1-inch lengths
1 cup canned sliced bamboo shoots, drained and rinsed
1/2 cup sliced water chestnuts, drained
2 cups diced cooked chicken
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon white wine vinegar
2 teaspoons sesame oil
salt, to taste
ground cayenne pepper, to taste

In a large soup pot, heat the oil over medium-low heat. Add the green onions and garlic; sauté for 1 minute. Add ginger and the chicken stock and bring the mixture to a boil.
Stir in the snow peas, bamboo shoots, and water chestnuts; simmer for 5 minutes, or until snow peas are tender.

Stir in the chicken, cilantro or parsley, vinegar, sesame oil, salt, and cayenne pepper. Simmer until thoroughly heated. Serve hot

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