Ingredients
- 2 bamboo shoots (diced)
- 1 egg
- 4 c cooking oil
- 3 cups oil in wok
- 3 c chicken broth
- 3/8 c green beans
- 3 oz chicken (boneless)
- 3 oz baby shrimp
- 4 tb cornstarch
- 2 tb water chestnuts (diced)
- 2 oz sizzling rice
- 1 tb sherry
- 1 oz mushrooms
- 1/2 ts salt
and brown quickly. Drain and add to soup. Serve. By cooking the rice before it is added to the soup, we add a crunchy texture to this savory dish.
