Great grief prays with great earnestness. Prayer is not a collection of balanced phrases; it is the pouring out of the soul. What is love if it be not fiery? What are prayers if the heart be not ablaze? They are the battles of the soul. In them men wrestle with principalities and powers...The prayer that prevails is not the work of lips and fingertips. It is the cry of a broken heart and the travail of a stricken soul.

Samuel Chadwick

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Beef, Chinese	6	Servings

INGREDIENTS

1	lb	Beef steak
1/2	ts	Salt
3 1/2	tb	Vegetable oil
1	tb	Soy sauce
2	ts	Cornstarch
2	tb	Water
2	tb	Sherry
4	tb	Beef stock
2	sl	Ginger root
2 1/2	tb	Oyster sauce
3/4	ts	Sugar
		Pepper — to taste

INSTRUCTIONS

Cut the beef into small thin slices and rub these with the salt and 1/2
tablespoon of oil.  Mix the soy sauce, cornstarch, water, sherry and stock
in a bowl until well blended. Finely chop the ginger. Heat the oil in a
frying pan. When hot add the beef, spreading the pieces out, and stir-fry
them over a high heat for 1 minute. Add the ginger, followed by the oyster
sauce and sugar, and continue to stir-fry for 30 seconds. Pour in the sauce
mixture from the bowl, and continue to stir-fry over a high heat for a
further minute.  Serve immediately on a well-heated dish. This mixture of
seafood flavor with meat is a common Cantonese practice which most
southerners enjoy, but hich is not always accepted in central and north
China.
Recipe By     : Chinese Regional Cooking by Kenneth Lo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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