How may a young man know whether he is called or not? That is a weighty inquiry, and I desire to treat it most solemnly. O for divine guidance in so doing! That hundreds have missed their way, and stumbled against a pulpit is sorrowfully evident from the fruitless ministries and decaying churches which surround us. It is a fearful calamity to a man to miss his calling, and to the church upon whom he imposes himself, his mistake involves an affliction of the most grievous kind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains, Vegetables	Chinese	Chinese, Rice	6	Servings

INGREDIENTS

3	lb	Medium shrimp
1	tb	Unsalted butter
2		X Raw eggs
2	tb	Milk
2	tb	Sesame oil
1	c	Finely chopped Spanish onion
1/4	ts	Fresh grated ginger *
1/3	c	Sweet sherry; (Oloroso)
2	c	Bean sprouts
2	c	Cooked long grained rice
1/3	c	Light soy sauce **
6	x	Green onions; chopped
		Vegetable cooking spray
		Salt and pepper; to taste

INSTRUCTIONS

* or ground ginger ** preferably Kikkoman Preparation time: 40 mins.
Cooking Time: 15 to 20 mins Rinse, peel and devein shrimp. Coat a 10 to 12"
non-stick skillet with cooking spray and melt butter over high heat. Make
an omelet by adding the eggs to the milk and salt and pepper to taste and
whisking until fluffy. Pour egg mixture into hot skillet and spread evenly.
Cook until puffy and set. Remove omelet with spatula, place in a plate and
chop with a knife and fork. Set aside. Reheat skillet; add sesame oil. Cook
Spanish onions on medium heat until slightly transparent, about 3 mins. Add
shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger,
sherry, bean sprouts and omelet pieces. Cook on low heat and stir
frequently so that sprouts are thoroughly covered with the wine and ginger.
Add the rice and thoroughly stir mixture. Add soy sauce and continue to
toss mixture so that the soy sauce coats all the rice. Add green onions and
continue to mix thoroughly. Serve immediately. Per serving: 393 calories,
12 grams fat, 384 milligrams cholesterol, 737 milligrams sodium
Posted to recipelu-digest Volume 01 Number 452 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998

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