1. Prayer is a form of serving God (Luke 2:36-38). We pray because God commands us to pray (Philippians 4:6-7). 2. Prayer is exemplified for us by Christ and the early church (Mark 1:35; Acts 1:14; 2:42; 3:1; 4:23-31; 6:4; 13:1-3). If Jesus thought it was worthwhile to pray, we should also. 3. God intends for prayer to be the means of obtaining His solutions in a number of situations: a. Preparation for major decisions (Luke 6:12-13). a. Overcoming demonic barriers in lives (Matthew 17:14-21). b. The gathering of workers for the spiritual harvest (Luke 10:2). c. The gaining of strength to overcome temptation (Matthew 26:41). d. The means of strengthening others spiritually (Ephesians 6:18-19). 4. We have God’s promise that our prayers are not in vain, even if we don’t receive specifically what we asked for (Matthew 6:6; Romans 8:26-27). 5. He has promised that when we ask for things that are in accordance with His will, He will give us what we ask for (1 John 5:14-15).

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Chinese	4	Servings

INGREDIENTS

1	tb	Salted preserved black beans
2		Garlic cloves; minced
2	sl	Ginger (quarter-sized) minced
1/2	lb	Flank steak
1	sm	Onion; sliced
1	lb	Asparagus; cut into 1/2-in thick diagonal pieces
3	tb	Peanut oil
1/2	ts	Salt
1	tb	Dark soy sauce
1/2	c	Chicken stock
2	ts	Cornstarch; mixed with
1	tb	Water
1/2	ts	Sugar
1/2	tb	Oyster sauce
1	ds	Sesame oil
		Hot steamed rice
1/2	ts	Sugar
1	tb	Rice wine or dry sherry
1/2	tb	Soy sauce
1	ts	Cornstarch
1/2	ts	Sesame oil

INSTRUCTIONS

BEEF MARINADE
COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse
thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash
into a paste and set aside. Slice the beef against the grain into 1/4-inch
thick slices; toss with the beef marinade. Set aside for 10 minutes.
Preheat a wok until hot. Add 2 tablespoons of the oil. Over high heat, add
beef and stir-fry for a minute or until seared; remove and set aside. While
wok is hot, add remaining oil, salt and reserved black-bean paste; stir-fry
until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds,
then add the asparagus in 2-or-3 batches, seconds apart, making certain the
wok is hot before adding the next batch. Toss and stir until asparagus are
coated with the oil. Sprinkle with soy sauce, toss together, then pour in
the stock and bring to a boil. If the asparagus needs more cooking, cover
for a minute. Meanwhile, stir the cornstarch, water, sugar and oyster sauce
into a smooth paste. When the asparagus is tender but still crisp, add the
cornstarch liquid into the center of the wok. Immediately stir until
thickened, about 10 seconds. Return the beef, add a desh of sesame oil;
toss to mix. Serve hot over rice.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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