Four Delight Sizzling Rice Soup
|Soy sauce||2 Teaspoon|
|Dry sherry||2 Teaspoon|
|Boneless lean pork||1⁄3 Pound, cut in matchstick pieces|
|Chicken broth/Canned chicken broth||4 Cup (64 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced water chestnuts||1⁄3 Cup (5.33 tbs), thawed|
|Frozen green peas||1⁄3 Cup (5.33 tbs), thawed|
|Whole green onions||2 , thinly sliced|
|Sesame oil||1 Teaspoon|
|Sizzling rice squares||4 (2 Inch)|
In a bowl, blend soy, sherry, and cornstarch.
Add pork and mix until well coated.
Let stand for 10 minutes.
Ina 2-quart pan, heat chicken broth to boiling.
Add pork, stir several times, then reduce heat and simmer for 5 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 as directed
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.