The culture to which (the church) would conform in order to be relevant becomes so inextricably entwined with antagonism to the Gospel that to conform to it must mean a loss of the Gospel itself. In such a day, we must re-hear the Bible and re-imagine the concept of successful ministry not as necessarily immediately fruitful but as demonstrably faithful to God’s Word… Simply put, we need churches that are self-consciously distinct from the culture. We need churches in which the key indicator of success is not evident results but persevering biblical faithfulness. We need churches that help us recover those aspects of Christianity that are distinct from the world, and that unite us.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Pork, Microwave	4	Servings

INGREDIENTS

1	lb	Lean boneless pork
2/3	c	Dry sherry
1/4	c	Hoisin sauce
1	tb	Fresh ginger, grated
3		Cloves garlic, minced
1/2	lb	Baby carrots (or carrots cut in 2-inch pieces)
1	tb	Cornstarch
		Nonstick spray coating
2	c	Fresh pea pods , halved crosswise (OR 6 oz
		Frozen pea pods, thawed and halved crosswise)
1	tb	Cooking oil
1	cn	Oyster, straw, or shiitake mushrooms, drained
		And cut into bite-size pieces (15 oz)
2	c	Bok choy or cabbage, shredded

INSTRUCTIONS

Partially freeze pork; cut on the bias into thin, bite-size strips. Place
pork in a plastic bag set in a shallow baking dish. Combine sherry, hoisin
sauce, ginger, garlic and 1/2 cup water; pour over pork. Close bag and
marinate meat for 15 minutes at room temperature or 1 to 2 hours in
refrigerator. Meanwhile, cook carrots, covered, in a small amount of
boiling salted water for 5 minutes; drain.  Drain pork ; save marinade.
Stir cornstarch into marinade and set aside. Spray a wok or 12 inch skillet
with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry
for 2 minutes.  Add peapods; stir-fry for 2 minutes more. Remove vegetables
from the wok.  Add oil to the wok. Stir-fry pork, half at a time, until no
pink remains, 2 to 3 minutes.  Return all of the pork to wok; push away
from center.  Stir marinade mixture and add to center of wok. Cook and stir
until bubbly. Cook and stir for 1 minute more. Return vegetables to wok;
add mushrooms.  Cook and stir for 1 minute more. Serve over bok choy or
cabbage leaves.
MICROWAVE DIRECTIONS:  Freeze, slice and marinate pork as above. In a
1-quart microwave casserole, combine carrots and 2 tablespoons water.
Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave
browning dish on High for 5 minutes.  Meanwhile, drain pork; save marinade.
Increase cornstarch to 4 teaspoons; stir into marinade and set aside.
Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden
spoon.  Add pork.  Cook, uncovered, on High for 4 to 5 minutes or until no
pink remains, stirring twice. Remove pork and juices from browning dish and
set aside.  Add carrots and peapods to browning dish. Cook, covered, on
High, for 2 minutes, stirring twice. Stir pork and juices into the
vegetables.  Add mushrooms.  Stir marinade; add to dish, mixing well. Cook,
uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking
for 30 seconds more.  Serve as directed.
LOW CALORIE RECIPES; Summer 1988
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”