I do not know what you feel, but I never cease to be grateful to these disciples. I am grateful for the record of every mistake they ever made, and for every blunder they ever committed, because I see myself in them. How grateful we should be to God that we have these Scriptures, how grateful to Him that He has not merely given us the gospel and left it at that. How wonderful it is that we can read accounts like this and see ourselves depicted in them, and how grateful we should be to God that it is a divinely inspired Word which speaks the truth, and shows and pictures every human frailty.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	4	Servings

INGREDIENTS

1/2	lb	Shrimp
1/4	ts	Salt
1	ds	Pepper
1	tb	Cornstarch
1		Or
2		Cucumbers
1		White onion
1		Clove garlic
1		Or
2	sl	Fresh ginger root
2	tb	Oil
2	ts	Sherry
1	tb	Oil
1/4	ts	Salt

INSTRUCTIONS

1. Shell and devein shrimp. Sprinkle with salt and pepper; then add
cornstarch and toss to coat.
2. Peel cucumbers. Cut lengthwise in half and seed; then cut crosswise in
1/4-inch slices. Slice onion thin. Crush garlic. Mince ginger root.
3. Heat oil. Add garlic; stir-fry a few times. Add onion and stir-fry until
translucent (1 to 2 minutes).
4. Add shrimp and stir-fry until pink (2 to 3 minutes). Add sherry;
stir-fry until it evaporates. Remove ingredients from pan.
5. Heat remaining oil. Add remaining salt, then minced ginger root;
stir-fry a few times. Add cucumber slices and stir-fry over medium heat
until translucent (1 to 2 minutes).
6. Return shrimp, stir-frying only to reheat. Serve at once. VARIATION: For
the cucumbers and onion, substitute 2 or 3 green peppers, diced.
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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