---------- Recipe via Meal-Master (tm) v8.02
  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
       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
    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.