But who is this that cometh from the tomb, with dyed garments from the bed of death? He that is glorious in His appearance, walking in the greatness of strength? It is thy Prince, O Zion! Christian, it is your Lord! He hath trodden the wine-press alone; He hath stained His raiment with blood; but now as the first-born from the womb of nature, He meets the morning of His resurrection. He arises, a conqueror from the grave; He returns with blessings from the world of spirits; He brings salvation to the sons of men. Never did the returning sun usher in a day so glorious! It was the jubilee of the universe!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	4	Servings

INGREDIENTS

1/2	lb	Lean pork
2		Green peppers
2		Celery stalks
1		Scallion stalk
1		Clove garlic
2	tb	Oil
1/2	ts	Salt (up to)
3/4	c	Stock
2	ts	Cornstarch
2	ts	Soy sauce
2	tb	Water

INSTRUCTIONS

1. Dice pork in 1/2-inch cubes. Dice green peppers and celery. Cut
scallion in 1/2-inch sections. Crush garlic.
2. Heat oil. Add salt, then garlic and scallion and stir-fry a few
times. Add pork and stir-fry until it loses its pinkness.
3. Stir in stock and heat quickly. Cook, covered, 3 to 4 minutes over
medium heat.
4. Add green peppers and celery. Cook uncovered 2 to 3 minutes more,
stirring frequently.
5. Meanwhile blend cornstarch, soy sauce and cold water to a paste, then
stir in 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.

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