The subject of spiritual experience is at the forefront of thinking in evangelicalism worldwide today. A clear line of division can be drawn between those who insist that the Bible must be the basis by which all spiritual experience is tested and those who regard experience as pre-eminent and resist the tests of Scripture. Is the Word our authority, or is spiritual experience our authority? The Puritans were strong in the area of knowing God by heart experience but they sought to test everything by Scripture. We do well to follow their example.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Chinese	Vegetables, Oriental	4	Servings

INGREDIENTS

1	oz	Cloud ear fungus
1/2	lb	Chinese longbeans =OR=- Green beans
1	lb	Silk squash or zucchini
2	tb	Peanut oil
2	tb	Finely chopped shallots
2	tb	Coarsely chopped garlic
2	ts	Minced peeled fresh ginger
2	tb	Oyster sauce
2	tb	Rice wine or dry sherry
2	tb	Light soy sauce
2	ts	Salt
1	ts	Sugar
1/2	c	Chicken stock

INSTRUCTIONS

SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them
several times in cold running water to remove any sand. Drain thoroughly
and set aside. If you are using the Chinese longbeans, trim the ends and
cut them into 3-inch segments. If you are using green beans, trim the ends
and cut them in half. Peel off the tough outer skin of the silk squash and
cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or
large saute pan until hot and add the oil. Put in the shallots, garlic,
ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk
squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock.
Cook over high heat, uncovered, until the vegetables are tender, about 5
minutes. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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