Stir Fry Chicken With Asparagus

Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Chinese	*, Chinese, Poultry, The main co	4	Servings

INGREDIENTS

4		Boned and skinned chicken
		breast halves cut into
		1/2" thick bitesized
		pieces
1		Egg white
1	T	Cornstarch
1	T	Dry sherry
1	T	Soy sauce
1		Onion, thinly sliced
1		Clove garlic, pressed
2	T	Canola oil
1/2	c	Water
1	lb	Fresh asparagus, cut in 2"
		diagonal slices
1/2	c	Sliced water chesnuts
		drained
1/2	c	Black bean sauce
		Fresh black pepper

INSTRUCTIONS

In a glass pie pan, thoroughly mix the egg white, cornstarch, sherry,
soy sauce, onion and garlicc. Marinate the chicken pieces for 30  mins.
or no more than 1 hour. In a large frying pan or wok, heat oil  over
moderately high heat. Stir fry the marinated chicken for several  mins,
until just done. Do not overcook. Remove from pan and set  aside.
Reheat the pan over high heat and add the water. Quickly stir  up the
browned bits from the bottom of the pan, then add the  aspargus, water
chesnuts and black bean sauce. Cover the pan and cook  over med. heat
for 2-5 mins. until the asparagus is bright green but  still crunchy.
Add the chicken. Stir over med-high heat until the  mixture is heated
through. Season to taste and serve over rice.  Source-The Main Corpse
by Diane Mott Davidson  Recipe by: Diane Mott Davidson, The Main Corpse
Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 28, 1997

A Message from our Provider:

“Better to face the truth now, than after death”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 368 Calories From Fat: 103 Total Fat: 11.5g Cholesterol: 73.1mg Sodium: 1186.2mg Potassium: 652.3mg Carbohydrates: 29.5g Fiber: 1.6g Sugar: 14.2g Protein: 34.3g