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PREPARATION: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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