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Add a photoServings: 4
Ingredients
- 2 tsp Each soy sauce, dry sherry and cornstarch
- 1/3 lb Boneless lean pork, cut in matchstick pcs
- 4 c. Chicken broth
- 1 c. Sliced fresh mushrooms
- 1/3 c. Each sliced water chestnuts frzn green peas (thawed)
- 2 whl green onions, thinly sliced salt
- 1 tsp Sesame oil
- 4 x 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 in the rice cakes to almost any soup and give the soup a sizzling name. The trick is to be sure which both rice cakes and soup are piping warm.
- In a bowl, blend soy, sherry and cornstarch. Add in prok and mix till well coated. Let stand for ten min. In a 2-qt pan, heat chicken broth to boiling. Add in pork, stir several times, then reduce heat and simmer for five min. Add in mushrooms, water chestnuts, and peas. Simmer, uncovered, for 2 min. Add in green onion, salt to taste and sesame oil.
- Keep soup warm while you fry sizzling rice cakes per recipe. Pour warm soup into a hot tureen and carry to the table. Bring warm fried rice cakes to the table in a bowl and immediately slide into the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 88 | |
| Calories from Fat 30 | 34% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 539mg | 22% |
| Potassium 395mg | 11% |
| Total Carbs 3.79g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.68g | 0% |
| Protein 9.62g | 15% |
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