The Bible teaches clearly that the evidence of God’s work in a life is the inevitable fruit of transformed behavior (1 John 3:10). Faith that does not result in righteous living is dead and cannot save (James 2:14-17). Professing Christians utterly lacking the fruit of true righteousness will find no biblical basis for assurance they are saved (1 John 2:4). Real salvation is not only justification. It cannot be isolated from regeneration, sanctification, and ultimately glorification. Salvation is an ongoing process as much as it is a past event. It is the work of God through which we are “conformed to the image of His Son” (Romans 8:29, cf. Romans 13:11). Genuine assurance comes from seeing the Holy Spirit’s transforming work in one’s life, not from clinging to the memory of some experience.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Chinese	Vegetable	4	Servings

INGREDIENTS

1	lb	Asparagus
1		Egg
1	tb	Cornstarch
1/4	ts	Salt
1	c	Stock
2	tb	Oil
1	tb	Sherry
1/4	ts	Salt

INSTRUCTIONS

1. Trim off tough asparagus ends; set tips aside. Cut stalks in 1-inch
lengths and parboil. Beat egg lightly.
2. Combine cornstarch, salt and stock in a saucepan and bring to a boil,
stirring.
3. Slowly stir in some heated stock with beaten egg. Then add egg mixture
to pan and cook, stirring, over medium heat until stock thickens. Keep
warm.
4. Heat oil in another pan. Add asparagus stalks and tips; stir-fry until
tender but still crisp (about 3 minutes). Stir in sherry and remaining
salt.
5. Transfer asparagus to a serving platter. Pour the warm egg sauce over
and serve at once. VARIATION: For the whole egg, substitute 2 egg whites.
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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