Four-delight sizzling rice soup

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Each soy sauce, dry sherry and cornstarch
⅓ pounds Boneless lean pork, cut in matchstick pieces
4 cups Chicken broth
1 cup Sliced fresh mushrooms
⅓ cup Each sliced water chestnuts frozen green peas (thawed)
2 Whole green onions, thinly sliced salt
1 teaspoon Sesame oil
4 2\" squares sizzling rice (recipe follows) salad oil

Directions

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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