How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	6	Servings

INGREDIENTS

1	lb	Fresh squid
1/2	c	Bamboo shoots
1/2	c	Celery
1/2	c	Dried onion
1/4	lb	Snow peas
1/3	c	Stock
1/2	ts	Sugar
1	ts	Soy sauce
1	ts	Cornstarch
1	ts	Water
3	tb	Oil
1/2	ts	Salt

INSTRUCTIONS

1. Clean squid and cut in 1-inch squares.
2. Slice bamboo shoots, celery and dried onion. Stem and blanch snow peas.
3. In one cup, combine stock, sugar and soy sauce; in another, blend
cornstarch and cold water to a paste.
4. Heat oil. Add salt, then squid; stir-fry to coat with oil (about 1
minute).
5. Add sliced vegetables and stir-fry 1/2 minute more.
6. Add stock-sugar mixture and heat quickly. Then cook, covered, over
medium heat until vegetables are nearly done (2 to 3 minutes).
7. Stir in blanched snow peas to heat through. Then stir in cornstarch
paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”