---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FOUR DELIGHT SIZZLING RICE SOUP
 Categories: Main dish
      Yield: 4 servings
 
      2 ts 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 ts Sesame oil
      4 ea 2" squares sizzling rice
           -(recipe follows)
           -salad oil
 
   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.
 
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