Some would suggest that Jesus was “seeker sensitive” in that He worked His miracles in order to attract large crowds to which He could share the gospel. But in several passages it is plain this is not His motive: Mark 5:43; 7:36; 8:26, 30; and Luke 4:9-12 (and these are by no means exhaustive). Clearly, Christ did not intend these miraculous works for public exploitation. There is little to indicate Christ worked miracles in order to draw a crowd. He was opposed to selling the gospel by appealing to their love for the sensational. (See Jn. 2:23-25)… He sharply rebuked the five thousand for seeking Him for merely physical satisfaction. Jesus did not teach us to draw people to Him by appealing to their senses. Instead He claimed full responsibility for drawing all to Himself by way of the cross (Jn. 12:32); therefore, exalting Christ, "and Him crucified," is to be the primary object in worship, as well as evangelism. (See Rev. 5:8.)

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Cklive15	1	servings

INGREDIENTS

4	ts	Oriental sesame oil
4	ts	Dark soy sauce
1	tb	Sugar
1	pn	White pepper
1	tb	Peanut oil
10		Dried Chinese black mushrooms; soaked in hot water
		; to cover for 30
		; minutes, rinsed,
		; squeezed dry, stems
		; discarded and caps
		; sliced thin
3/4	c	Julienne strips of carrot
1/2	c	Julienne strips of rinsed canned bamboo
		; shoots
1	lg	Piec fresh and pliable dry bean-curd; (available at Asian
		; skin, markets)
1/4	c	Peanut oil
1 1/2	c	Shredded lettuce

INSTRUCTIONS

FOR THE FILLING
Make the filling: In a small bowl stir together the sesame oil, soy sauce,
sugar and white pepper. In a heated wok, heat the peanut oil over high heat
until it just begins to smoke, add the mushrooms, carrot and bamboo shoots
and stir-fry the mixture for 1 minute.
Add the soy sauce mixture and 1/4 cup water, stir-fry the mixture for 3
minutes, or until the vegetables are tender and the water is evaporated,
and transfer the filling to a bowl.
Cut the bean-curd skin into 6 (6- by 4-inch) rectangles with kitchen
shears, moisten the rectangles lightly with wet hands and divide the
filling among them, arranging it along a long side. Roll up each rectangle
jelly-roll fashion, leaving the ends open, arrange the rolls seam side down
in one layer in an oiled metal pie plate or heatproof shallow dish, and
sprinkle with 1 tablespoon water.
Arrange a round metal rack level in a wok, add enough water to reach almost
up to the rack, and bring to a boil, covered. Set the pie plate on the
rack, steam the rolls, covered, for 10 to 15 minutes, or until they are
translucent, and remove the pie plate from the wok.
In a large heavy skillet heat the oil over moderately high heat until it
begins to smoke and in it fry the rolls, turning them, for 1 to 2 minutes,
or until they are golden brown. Transfer the rolls with tongs to paper
towels and let them drain briefly. Cut each roll into fourths and serve the
rolls on a platter lined with the lettuce.
Yield: 24 hors d'oeuvres
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9279
Converted by MM_Buster v2.0l.

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