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Associate.com - Share Your Recipe!

Recipe Name: Assorted Sizzling Rice Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
3 Ounce(s) BABY SHRIMP
3 Ounce(s) BONELESS CHICKEN, DICED
1 Egg
4 Tablespoon(s) Cornstarch
4 Cup(s) COOKING OIL
3 Cup(s) Chicken broth
1 Ounce(s) Mushrooms
2 Tablespoon(s) DICED WATER CHESTNUTS
2 Tablespoon(s) DICED BAMBOO SHOOTS
1/3 Cup(s) GREEN BEANS, TRIMMED CUT IN
1/2 Teaspoon(s) Salt
1 Tablespoon(s) sherry
2 Ounce(s) SIZZLING RICE, UNCOOKED
Directions:
Mix together the shrimp, chicken, egg, and cornstarch. Heat 3 cups of
the oil in wok. When it is hot, add shrimp and chicken mixture. Cook
for 1/2 minute and drain. 2. 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. 3. Meanwhile, heat the remaining oil until it is
hot. Add rice 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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2020
Calories From Fat: 1950
Total Fat: 220.4g
Cholesterol: 46.5mg
Sodium: 926.5mg
Potassium: 238.4mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: 1.1g
Protein: 6.2g


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