Christ Himself with all His glory will be really and continually with us. We shall no longer have to be satisfied with the mere descriptions of Him that we have in the gospel. We shall see Him face to face (1 Corinthians 13:12) and as He is (1 John 3:2). We shall see Him with our bodily eyes, for Job says: “In my flesh shall I see God (my Redeemer), whom I shall see for myself, and my eyes shall behold” (Job 19:25-27). Our bodily senses will be restored and glorified in a way we cannot now understand, in order that we may be able to look at Christ and His glory forever and ever. We shall see not only His human nature but His divinity also in its infinite wisdom, love and power. That glory will be a thousand times more than anything we can imagine.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

1		Chicken breast
1	tb	Cornstarch
1	tb	Soy sauce
1	tb	Oil
1	ds	Pepper
2		Green peppers
4		Scallion stalks
1		Clove garlic
1	ts	Cornstarch
1	ts	Soy sauce
2	tb	Water
1	pn	Sugar
2	tb	Oil
1/2	ts	Salt
2	tb	Oil
1/2	c	Stock

INSTRUCTIONS

1. Skin and bone chicken; then dice. Combine cornstarch,soy sauce, oil and
ground pepper; add to chicken and toss to coat. Let stand 10 minutes,
turning occasionally.
2. Dice green peppers. Cut scallion stalks in 1/2-inch sections. Mince
garlic.
3. Blend remaining cornstarch and soy sauce to a paste with water and
sugar.
4. Heat oil. Add salt, then peppers, and stir-fry to soften (about 1
minute).
5. Add scallions and stir-fry until translucent (1 to 2 minutes). Remove
vegetables from pan.
6. Heat remaining oil. Add garlic and stir-fry a few times. Add chicken;
stir-fry until it loses its pinkness (about 2 minutes).
7. Return vegetables to pan, stir-frying briefly to reheat. Stir in stock
and heat quickly. Then cook, covered, 2 minutes over medium heat.
8. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS:
1. For one of the green peppers, substitute either 3 celery stalks or 1/2
cup water chestnuts, diced.
2. For the mixture in step 1, substitute 2 tablespoons soy sauce; 1
tablespoon sherry; and 2 or 3 slices fresh ginger root, minced.
3. In step 1, toss the chicken in a mixture of 1 teaspoon cornstarch, 1
tablespoon sherry and 1 egg white. Omit step 3. Then at the end of step 6,
sprinkle chicken with a mixture of 1 tablespoon sherry, 1/2 teaspoon salt,
1/2 teaspoon sugar and 1 teaspoon soy sauce. Then stir-fry to blend in.
Pick up step 7, but omit step 8.
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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