2 tbsp. vegetable oil
1 med. sized yellow onion, cut in half & then slivered
3 carrots, thinly sliced on the diagonal
3 cloves garlic, fine minced
1 tbsp. fresh ginger, finely minced
4 c. defatted chicken broth
1 c. water
2 tbsp. soy sauce
2 c. white mushrooms, cleaned & thinly sliced
1 bunch watercress, cleaned, with stem removed
1/2 lb. snow peas
1 c. fresh bean sprouts
1/4 c. rice-wine vinegar
2 tsp. sesame oil
Dash of chili oil, to taste

Heat 2 tablespoons of vegetable oil in a heavy soup pot over medium heat. Add the onion and carrots, cook, stirring constantly for 3 minutes. Add the garlic and ginger; cook, stirring for 1 minute longer. Add defatted chicken broth, water and soy sauce. Bring to boil and cook, partly covered for 2 minutes. Add mushrooms and watercress; boil partly covered for 1 minute. Turn off heat, add the snow peas and bean sprouts. Cover and let rest 2 minutes. Stir in the rice-wine vinegar, sesame oil and chili oil to taste. Heat through 1 minute. Adjust seasonings and serve immediately. Serves 6 to 8.