Recipe - Four-Egg Sponge Cake With Orange Icing

2 teaspoon Each soy sauce, dry sherry
and cornstarch
1/3 pound Boneless lean pork, cut
in matchstick pieces
4 cup Chicken broth
1 cup Sliced fresh mushrooms
1/3 cup Each cut or sliced up water chestnuts
frozen green peas (thawed)
2 Whole green onions, thinly
cut or sliced up
salt
1 teaspoon Sesame oil
4 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 2quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini