1 tablespoon canola or other flavorless oil
3 tablespoons chopped scallions
2 tablespoons minced gingerroot
2 cloves garlic, minced
5 cups chicken broth
1 cup snow peas, sliced lengthwise into thirds
1 cup canned sliced bamboo shoots, rinsed
2 cups sliced cooked chicken
2 tablespoons chopped fresh cilantro
1 tablespoon rice wine or white wine vinegar
2 teaspoons toasted sesame oil, Asian
salt and red pepper flakes, to taste

In a large pot, heat the oil over medium-low heat.
Add the scallions, gingerroot, and garlic and saute for 1 minute.
Do not let the garlic brown.
Add the chicken stock and bring the mixture to a boil.
Stir in the snow peas and bamboo shoots and simmer the mixture until the
peas are tender, about 5 minutes.

Stir in the chicken, cilantro, rice wine vinegar, sesame oil, salt, and
red
pepper flakes.
Simmer the soup until the chicken is heated through.
Serve immediately. May be refrigerated for up to 3 days and frozen for up
to 1 month.