Name: Four-Delight Sizzling Rice Soup
Ingredients: 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 2" squares sizzling rice (recipe follows) salad oil

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Main dish	4	Servings

INGREDIENTS

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		2" squares sizzling rice (recipe follows) salad oil

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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