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---------- Recipe via Meal-Master (tm) v8.02
Title: FOUR DELIGHT SIZZLING RICE SOUP
Categories: Main dish
Yield: 4 servings
2 ts Each soy sauce, dry sherry
-and cornstarch
1/3 lb Boneless lean pork, cut
-in matchstick pieces
4 c Chicken broth
1 c Sliced fresh mushrooms
1/3 c Each sliced water chestnuts
-frozen green peas (thawed)
2 Whole green onions, thinly
-sliced
-salt
1 ts Sesame oil
4 ea 2" squares sizzling rice
-(recipe follows)
-salad oil
This soup makes a showy presentation. At the table
you slide fried rice cakes into the soup to create a
crackling, sizzling sound. Actually, you can add the
rice cakes to almost any soup and give the soup a
sizzling name. The trick is to be sure that both rice
cakes and soup are piping hot.
In a bowl, blend soy, sherry and cornstarch. Add
prok and mix until well coated. Let stand for ten
minutes. In a 2-quart pan, heat chicken broth to
boiling. Add pork, stir several times, then reduce
heat and simmer for five minutes. Add mushrooms,
water chestnuts, and peas. Simmer, uncovered, for 2
minutes. Add green onion, salt to taste and sesame
oil.
Keep soup hot while you fry sizzling rice cakes per
recipe. Pour hot soup into a warm tureen and carry to
the table. Bring hot fried rice cakes to the table in
a bowl and immediately slide into the soup.
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