3 oz baby shrimp
3 oz skinless, boneless chicken pieces cut into chunks
1 egg
4 Tbs cornstarch
4 c vegetable oil for frying
3 c chicken broth
1 oz mushrooms, chopped
2 Tbs chopped water chestnuts
1/8 c diced bamboo shoots
1/3 c fresh green beans, cut into 1 inch pieces
1/2 tsp salt
1 Tbs sherry
2/3 c uncooked white rice

Mix shrimp, chicken, egg, and cornstarch.
Heat 3 c oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 30 sec 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 c oil til it is hot. Add rice and brown quickly. Drain and add to soup.

:happy dance:

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Avoid Fruits~N~Nuts....you are what you eat!!!