We cannot deceive God. Twice in the Acts God is called “the Heartknower” (Acts 1:24; 15:8). But we can deceive ourselves. Here are four differences between deceit and honesty in our hearts. One, a deceitful heart doesn’t know its sin because it doesn’t want to know. But an honest heart is saying, “Bring it on.” Two, a deceitful heart notices how well a sermon applies to someone else. But an honest heart is too concerned about itself to judge another. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God himself. But an honest heart says, “It’s my fault. I need to get in gear.” Four, a deceitful heart delays response. It says, “I’ll get around to it, even soon. But I can’t right now.” An honest heart puts God first. Delayed obedience is a way of saying, “I’m setting the terms. I am Lord.” But an honest heart says, “Lord, whatever you want – right now.” An honest heart says, with the old hymn, 'The dearest idol I have known, whate’er that idol be, help me to tear it from Thy throne and worship only Thee.'

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables	St. Louis	Post3	4	servings

INGREDIENTS

		=== FOR CHICKEN ===
1	lb	Boneless skinless chicken breasts
1/2	ts	Salt
1	tb	Dry rice wine or dry sherry
1	lg	Egg white; whisked just until
		Broken up
1	tb	Cornstarch
1	tb	Vegetable oil
4	c	Water
		=== FOR SAUCE ===
5 1/2	ts	Cornstarch
5 1/2	tb	Dry rice wine or dry sherry
2	tb	Dark soy sauce
5 1/2	tb	Rice vinegar
1	ts	Granulated sugar
1/2	ts	Salt
5 1/2	ts	Dark sesame oil
		=== FOR STIR-FRY ===
2	tb	Vegetable oil
4		Dried red chili peppers
1		Piece Fresh ginger – (1"); chopped
1/2	lb	Snow peas; cut in thirds
		On the diagonal
1/2	c	Salted cashews

INSTRUCTIONS

To prepare chicken: Cut breasts into 1/2-inch cubes, slicing first
lengthwise with the grain, then across into cubes. Put cubes in a bowl with
salt and rice wine. Mix well, then add egg white, cornstarch and 1
tablespoon oil; stir until coated. Cover and chill for 30 to 60 minutes.
Bring water to a boil in a medium pan. Add chicken, stirring to separate
the pieces. Bring the water back to a boil; simmer 1 minute, stirring
constantly. Drain in a colander; let cool to room temperature. Meanwhile,
prepare sauce: Whisk together cornstarch, rice wine, soy sauce, rice
vinegar, sugar, salt and sesame oil. To stir-fry: Heat wok over high heat
for 30 seconds. Drizzle in oil to coat bottom and sides; heat 30 seconds.
Lower heat. Add chilies; toss until they begin to brown, about 1 minute.
Add ginger; stir-fry a few seconds. Discard chilies. Increase heat to high.
Add snow peas; stir-fry 30 to 60 seconds, until just starting to wilt. Add
chicken; stir-fry until very hot, about 30 to 60 seconds. Give sauce a
quick stir and add to wok, tossing to coat chicken and peas. Stir in
cashews; heat briefly. Taste and adjust seasoning. Yields 4 servings.
Comments: This recipe, which is not as difficult as it may look,
demonstrates a technique called "velveting. "Anne Willan, author of "Cook
It Right,"explains that velveting seals the chicken and keeps it from
drying out in the hot wok.
Recipe Source: St. Louis Post-Dispatch - 10-19-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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