Ingredients
1cuprice
2tbspcooking oil
1lbpork chops,boneless
3scallions
3garlic cloves
¼tspcayenne
½tsppaprika
5cupswater
2celery ribs
1zucchini
¾tspsalt
4tspsoy sauce
4tspasian sesame oil
1tspwhite vinegar,or rice-wine
1lbfirm tofu
¼tspfresh ground black pepper
Preparation
Bring a medium pot of salted water to a boil. Stir in the rice and boil for 10 to 12 minutes until just done. Drain.
In a large pot, heat the oil over moderately high heat. Add the pork, the scallion bulbs, the garlic, cayenne, and paprika and cook, stirring frequently, for about 2 minutes, until the pork starts to brown. Add the water, celery, zucchini, and salt.
Bring to a boil. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the vegetables and pork are tender.
Stir in the soy sauce, sesame oil, vinegar, tofu, and pepper and cook for 5 minutes more.
Stir the scallion tops into the soup. Put a mound of rice in the center of each of four bowls.
Ladle the soup around the rice, serve, and enjoy!
