I do not think I exaggerate when I say that some of us put our offering in the plate with a kind of triumphant bounce as much as to say: “There – now God will feel better!” I am obliged to tell you that God does not need anything you have. He does not need a dime of your money. It is your own spiritual welfare at stake in such matters as these. You have the right to keep what you have all to yourself – but it will rust and decay, and ultimately ruin you.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Chinese	Seafood, China, Update, Archived	1	Servings

INGREDIENTS

1	tb	Chinese oyster sauce
1	tb	Hoisin sauce
2	ts	Ketchup
1/2		Serrano chili, seeded and finely chopped
12	md	To large fresh shiitake caps
		Olive oil
12		Fairly large oysters, shucked

INSTRUCTIONS

Preheaeet oven to 325. Combine the oyster sauce, hoisin sauce, ketchup and
serrano chili.  Let the mixture sit for several minutes to let the serano
flavor the sauce.  This step may be done well ahead. Make sure the stems
are completely cut off the mushroom caps. Paint the caps with a little oil
and a little of the sauce. Place them on a baking sheet and bake in the
preheated oven for 2 minutes. While the caps are baking, roll the oysters
in the rest of the sauce so that they are evenly coated. Remove the caps
from the oven and place an oyster on each cap. Return them to the oven for
about 6 minutes. Remove and place on serving dishes and serve immediately.
BARBECUED OYSTERS WITH SHIITAKES
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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