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.
-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.
-Cook Rice
-Meanwhile, heat the remaining 1 cup of oil until it is hot.
Add cooked rice and brown quickly.
Drain and add to soup. Serve and enjoy! Serves 6

Nutrition Per Serving:
Calories 164
Protein 9g
Total Fat 3g
Carbohydrates 24g

* Omit Corn Starch if this is for the Liquid Diet.