Sizzling Go Ba Soup

Name: Sizzling Go Ba Soup (鍋巴湯)
Yield: Serves 6 as a first course.
Cuisine: Chinese
Ingredients: 1 large whole scallion, cut into 4 pieces; ½ cup sliced bamboo shoots; 3 tablespoons oil; 2 teaspoons cornstarch; 1½ tablespoons cornstarch dissolved in 3 tablespoons water; 10 to 12 rice patties, or go ba; 1 tablespoon dry sherry; Sprinkling black pepper; ½ cup frozen green peas, defrosted, or fresh peas; 2 teaspoons light soy sauce; 1 teaspoon dry sherry; 6 to 8 dried black Chinese mushrooms (presoaked); ¼ pound loin of pork; 4 cups chicken stock; ¼ teaspoon salt; ½ teaspoon salt; 1 teaspoon cornstarch; ¼ pound medium shrimp; 1½ tablespoons light soy sauce

鍋巴湯

Preparation info

Serves
6
as a first course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

When hot liquid is poured over freshly fried go ba, or rice patties, it makes a wonderful sizzling sound. This richly embellished soup is one of the best created in Chinese cuisine. Thickened with dissolved cornstarch, the soup softens but doesn’t soak through the crisp rice patties. A great eating treat.

Ingredients

¼ pound loin of pork

Asia
China
Starter
Soup
Spicy

Method

Preparations

Cut the meat crosswise into paper-thin slices about as long as the shrimp, add the marinade, and refrigerate for at least 30 minutes.

Shell the shrimp; cut each in two through the back, rinse vein off, add the marinade, and refrigerate for at least 30 minutes.

Rinse and drain the sliced bamboo shoots. Cover the mushrooms with hot water and soak for 30 minu