Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Soy sauce 4 c Chicken broth
2 ts Dry sherry 4 2" squares sizzling rice
2 ts Cornstarch -(see recipe)
2 Whole green onions, thinly 1 c Sliced fresh mushrooms
-sliced 1/3 c Sliced water chestnuts
1/3 lb Boneless lean pork * 1/3 c Frozen green peas, thawed
Salt Salad oil
1 ts Sesame oil

* 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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