12 : sl Baguette, French, sliced
-- : -- 3/4-inch thick,
-- : -- sliced diagonally
1/4 : lb Shrimp, fresh, shelled,
-- : -- deveined
1/4 : lb Crabmeat, fresh
1 : tb Ginger, minced
1 : tb Scallion, minced, white
-- : -- and light green parts
-- : -- only
1 : tb Lard, fresh, minced
1 : /2 ts Salt, kosher
2 : ts Wine, Chinese, rice OR
2 : ts Sherry, dry
2 : ts Water
4 : ts Cornstarch
1/4 : c Waterchestnuts, fresh,
-- : -- diced
1 : lg Egg white, stiffly beaten
0: In wok heat water, veg
1: powder and garlic
2: Add chopped carrot and cook until tender - crispy
3: Add onions and mushrooms
4: Cook about 4 min
5: Add shrimp and heat through
6: Add cooked rice and soy sauce
7: Heat through and serve
8: Recipe By : Linda Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 21:17:58 +0000 From: "Linda Gordon" <lgordon@brunswickmicro
9: nb
10: ca> NOTES : If there seems to be a lot of liquid in the pan after adding the shrimp them drain most of it off before adding the rice and soy sauce
11: Per Serving Calories - 489
12: 5 Total Fat - 2
13: 8 5
14: 2%CFF