Ingredients Jump to Instructions ↓

  1. 2 ts Soy sauce

  2. 1/3c Frozen green peas, thawed

  3. 1/3c Sliced water chestnuts

  4. 1 c Sliced fresh mushrooms (see recipe)

  5. 4 2" squares sizzling rice

  6. 4 c Chicken broth

  7. 1 ts Sesame oil Salt

  8. 1/3lb Boneless lean pork sliced

  9. 2 Whole green onions, thinly

  10. 2 ts Cornstarch

  11. 2 ts Dry sherry Salad oil

Instructions Jump to Ingredients ↑

  1. + Directions : * Pork should be cut in matchstick pieces 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 pork 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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