God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Each of the Persons of the Trinity plays a unique role in the salvation of the elect. The Father elects to save His people in Christ (Eph. 1:4). The Son is appointed and willingly offers Himself as Savior and Mediator (Lk. 22:29; Heb. 10:5-7). The Holy Spirit furnishes Christ with the gifts necessary to accomplish His saving work (Lk. 1:32; 3:21-22; 4:18), and also applies the benefits of Christ’s work to those whom the Father gives to the Son (Jn. 6:38-39; Jn. 17:4). Thus, in a delightful harmony of mutual love and purpose, Father, Son, and Holy Spirit eternally covenant to redeem an elect community.
Cornelis Venema
Eggplant Sichuan Style
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs, Grains, Meats
Sichuan
Vegetables, Oriental
4
Servings
INGREDIENTS
6
Chinese eggplant; -=OR=- Italian eggplant
2
ts
Salt
4
tb
Peanut or corn oil =(or more if needed)=-
1
tb
Soy sauce
1
tb
Sugar
1/4
c
Chicken stock
2
ts
Grated fresh peeled ginger
1
tb
Minced garlic
1/4
ts
Dried red chile flakes
1/4
c
Chopped water chestnuts, (peeled), preferably fresh
3
Green onions trimmed and chopped
1
tb
Red wine vinegar
1
tb
Sesame oil
1
tb
Toasted black sesame seeds (for garnish) –
INSTRUCTIONS
CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel
skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze
gently to remove excess water. Pat dry with paper towels. In a small bowl,
mix soy sauce, sugar and chicken stock. Preheat wok until hot over high
heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1
layer of eggplant, stir-fry until seared and tender (about 3 minutes).
Remove to colander. Drain over a bowl to catch juices. Cook remaining
eggplant in same manner adding more oil if needed. Reheat wok over
medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and
chile; cook gently but do not brown. Add water chestnuts and half of the
green onions; stir-fry together for 5 seconds. Increase to high heat, add
reserved soy sauce mixture and eggplant juices; bring to a boil. Return
cooked eggplant; toss quickly over high heat until most of the sauce is
reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar
and sesame oil. Remove to serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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