Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chinese Sizzling Rice Soup
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- #6475
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 ounces baby shrimp
3 ounces boneless, skinless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 cup cut green beans
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice
directions
Mix together the shrimp, chicken, egg, and cornstarch. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
added by
westher
nutrition data
Nutritional data has not been calculated yet.
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