Our relationship with our fellows and our relationship with God are so linked that we cannot disturb one without disturbing the other. Everything that comes between us and another, such as impatience, resentment or envy, comes between us and God. These barriers are sometimes no more than veils – veils through which we can still, to some extent, see. But if not removed immediately, they thicken into blankets and then into brick walls, and we are shut off from both God and our fellows, shut in to ourselves.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Oriental	2	Servings

INGREDIENTS

1	bn	Baby bok choy
1	c	Crab meat, frozen
1/2	ts	Salt
2	c	Water
1/2	tb	Green onion, minced
1/2	tb	Ginger root, minced
1/2	tb	Cooking wine
1	c	Chicken broth
2	ts	Cornstarch
1	tb	Water
1		Egg white

INSTRUCTIONS

Green Vegetable may be baby bok choy, gai lan, small butter bok choy. Cut
vegetables into 4-inch lengths. Heat pan with 2 cups water and 1/2 teaspoon
salt until boiling. Add greens and cook for 1 minute. Remove, drain, and
arrange on serving platter. Heat wok and add 3 tablespoons oil. Heat until
very hot.   Add the minced green onion and ginger; stir-fry until fragrant.
Add the crab meat.  Stir fry gently. Add the cooking wine and the chicken
broth; bring to boiling. Mix cornstarch with 1 tablespoon water. Add to
crab mixture and cook briefly, stirring, to thicken sauce. Beat the egg
white until frothy. Add in a thin stream to crab mixture, stirring
constantly to keep egg white from setting immediately. If desired, add 1
tablespoon oil for sheen. Remove from heat and pour over vegetable. Serve
with hot steamed rice. If desired, scallops may be substituted for the crab
meat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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