INGREDIENTS

INSTRUCTIONS

Shell, devein and cut each shrimp in 2 or 3 Pieces. Mince onion.
Parboil bean sprouts 2 minutes in boiling salted water. Then drain  and
keep warm. Beat egg whites until frothy and stiff, but not dry.  Blend
cornstarch and sherry to a paste; then fold in. Heat oil. Add  salt,
then minced onion; stir-fry until translucent. Add shrimp and  stir-fry
until pink (about 2 minutes). Slowly pour in egg mixture and  stir only
once. Then reduce heat to low and cook until egg barely  sets.
Meanwhile heat stock in another pan. Blend remaining cornstarch  and
water to a paste; then stir in to thicken. Gently transfer  souffle to
a serving dish and surround with parboiled bean sprouts.  Pour
thickened stock over. Sprinkle with pepper and serve at once.  From
<The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 161
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 48.9mg
Sodium: 763.2mg
Potassium: 177.5mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.7g
Protein: 10.1g