Accountability questions asked of his fellow pastors: 1. Have you been with a woman anywhere this past week that might be seen as compromising? 2. Have any of your financial dealings lacked integrity? 3. Have you exposed yourself to any sexually explicit material? 4. Have you spend adequate time in Bible study and prayer? 5. Have you given priority time to your family? 6. Have you fulfilled the mandates of your calling? 7. Have you just lied to me?

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	4	Servings

INGREDIENTS

3		Bean curd cakes
5		Dried black mushrooms
1/2	lb	Lean pork
1	tb	Cornstarch
1	tb	Soy sauce
1	ts	Sherry
1/2	c	Bamboo shoots
2		Green peppers
2		Red chili peppers
1		Clove garlic (up to)
3	tb	Oil
1/2	ts	Salt
1/2	c	Stock
1/4	ts	Sugar

INSTRUCTIONS

1. Press bean curd (see "HOW-TO SECTION"). Soak dried mushrooms.
2. Shred pork. Combine cornstarch, soy sauce and sherry; then add to
pork and toss to coat. Let stand 15 to 20 minutes, turning occasionally.
3. Shred bamboo shoots, green peppers, red chili peppers, soaked
mushrooms and pressed bean curd. Crush garlic.
4. Heat oil. Add salt, then garlic, and brown lightly. Add pork and
stir-fry until it loses its pinkness (about 1 to 2 minutes).
5. Add bamboo shoots, green and chili peppers and mushrooms. Stir-fry to
coat with oil (about 1/2 minute).
6. Stir in stock and heat quickly; then cook, covered, over medium heat
until nearly done (about 2 to 3 minutes).
7. Add sugar and bean curd. Stir-fry to heat through and blend flavors
(about 1 minute more). 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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