| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
t |
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 |
t |
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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