Let no one imagine that he will lose anything of human dignity by this voluntary sell-out of his all to his God. He does not by this degrade himself as a man; rather he finds his right place of high honor as one made in the image of his Creator. His deep disgrace lay in his moral derangement, his unnatural usurpation of the place of God. His honor will be proved by restoring again that stolen throne. In exalting God over all, he finds his own highest honor upheld.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Soup	6	Servings

INGREDIENTS

1/2		-(up to)
1	lb	Noodles
1	lb	Crabmeat
4	sl	Fresh ginger root
2		Scallion stalks
1	tb	Cornstarch
3	tb	Water (up to)
3	tb	Oil or lard
1/2	ts	Salt (up to)
2	tb	Sherry
		Vinegar

INSTRUCTIONS

1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Pick over and flake crabmeat. Slice ginger root. Cut scallion stalks in
1/2-inch sections. Blend cornstarch and cold any of the garnis
3. Heat oil. Add scallions and ginger root; stir-fry a few times. Add
crabmeat, salt and sherry and stir-fry to heat through (about 2 minutes).
4. Stir in cornstarch paste to thicken; then pour crabmeat mixture over
noodles. Serve, either sprinkled with vinegar to taste, or with a dip dish
of vinegar on the side.
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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