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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