John began his epistle by saying, “What was from the beginning, what we have heard, what we have seen with our eyes, what we have looked at and touched with our hands, concerning the Word of Life” (1 Jn. 1:1). There was a time when God’s people cried out for a word from their Creator (400 years of silence), now they heard from the living Word Himself in face-to-face dialogue. There was a time when no one could see the face of God without dying (Ex. 33:20), but Jesus said, “He who has seen Me has seen the Father” (Jn. 14:9). There was a time when touching the ark improperly resulted in death (2 Sa. 6:6-7), but now John reports that God was touched with his own hands.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Chinese	Fish	4	Servings

INGREDIENTS

1		(2-lb) fish
1	lb	Bean sprouts
1/2	c	Scallions
1		Or
2	sl	Fresh ginger root
3	tb	Oil
1/2	ts	Salt
2	tb	Oil
1	tb	Soy sauce
1/4	c	Stock
1	tb	Cornstarch
3	tb	Water

INSTRUCTIONS

1. Bone fish and cut against the grain in 1/4-inch slices.
2. Blanch bean sprouts. Cut scallions in 1-inch sections. Mince ginger
root.
3. Heat oil. Add salt, then ginger root, and stir-fry a few times. When oil
is nearly smoking, add fish and stir-fry gently until half done (about 1
minute on each side). Remove fish.
4. Heat remaining oil. Add bean sprouts and stir-fry 1 minute. Add scallion
sections and soy sauce; stir-fry a few times.
5. Add stock and bring to a boil. Return fish and cook, covered, over
medium heat, until done (about 2 minutes).
6. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken sauce. Serve at once. VARIATION: In step 4, add with the bean
sprouts and scallions 2 tablespoons Chinese preserved sweet pickle and 1
tablespoon preserved ginger, both shredded. Omit the soy sauce.
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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