Popped Rice with Vegetable Soup

Name: Popped Rice with Vegetable Soup (Ssu san hsien kuo pa)
Cuisine: Chinese
Ingredients: 12 pieces crisp rice; 1 teaspoon salt; 1 bamboo shoot; 6 cups soup stock; ¼ teaspoon black pepper; 6 cups oil; 1 tablespoon soy sauce; 1 teaspoon sesame oil; ½ carrot; 12 pieces snow peas; 6 dried black mushrooms (soaked); 1 tomato

Ssu san hsien kuo pa

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

6 dried black mushrooms (soaked)
1 tomato
½ carrot
12

Asia
Taiwan
Soup
Vegan

Method

Boil 6 cups soup stock, add sliced mushrooms, cubed tomato (without skin and seeds), sliced carrots (cooked) and snow peas. Season with soy sauce and salt. Bring to a boil, pour in soup bowl.
Deep-fry crisp rice in smoking hot oil for about 5 seconds. After rice is popped, remove and drain, then place on plate quickly.
Bring both dishes to the table,