It is never said in so many words that we are to give 10% in the NT, though it is worth pointing out that the tithe was not original to Moses and the Mosaic law. It is found early in the life of God’s people. Abraham paid a tithe to Melchizedek in Gen. 14, if you remember. There is some case there for arguing that the tithe is basic to human life as God ordered it. But, if you are not persuaded of that, remember that if the 10th is not our rule any longer, surely in the NT we are not going to argue that we should give less! We are not going to argue that having seen the Lord on the cross, having witnessed the resurrection, knowing as we now do what price was paid for our redemption, we should give less than they did in the OT? Surely not. Jesus, remember, makes a point of calling attention to the generous gift of a poor woman when she was worshipping at the temple and Paul makes a good deal of the sacrificial financial stewardship required of Christian believers. Now, perhaps we like the tithe after all!

Robert Rayburn

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Chinese	Appetizers, Chinese, Vegetarian	6	Servings

INGREDIENTS

1	c	Uncooked shortgrain rice
6		Dried shiitake mushrooms
1	tb	Vegetable oil
1		Garlic clove, minced
1/2	sm	Carrot, cut into 1" slivers
3		Asparagus tips, cut into 1/2" pieces, diagonally
1/4	c	Slivered bamboo shoots
1/4	c	Ginkgo nuts, optional
2		Pitted dates, chopped
2		Green onions, sliced
1	tb	Hoisin suce
2	tb	Soy sauce
2	ts	Rice wine/dry sherry
2	ts	Sesame oil
6		Dried bean curd sheets, soaked for a few minutes
1	tb	Flour mixed with 1 tb water
6	tb	Vegetable oil

INSTRUCTIONS

Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of
a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover &
steam the rice over boiling water for 30 minutes. Set aside.
Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain
well. Cut off & discard stems. Thinly slice caps. Set aside.
Place a wok over high heat till hot.  Add oil, swirling to coat sides. Add
garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry
for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions,
hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2
minutes. Add rice & mix well. Transfer to a bowl & set aside.
To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally
across a bean curd sheet.  Keep remaining sheets covered to prevent drying.
Fold bottom corner over filling to cover, then fold over right & left
corners.  Roll over once to enclose filling. Brush sides & top of triangle
with flour & water mixture. Fold over to seal. Cover filled rolls with a
damp cloth while preparing the rest of the rolls.
Place a non-stick frying pan over medium heat.  Add 1 to 2 tb oil. Add
rolls two at a time & cook for 2 minutes on each side, or till golden
brown.  Transfer to a heat proof dish & keep warm in a 200F oven while
cooking remaining rolls.
To serve, cut each roll into thirds.
"Vegetarian Times" February, 1992.

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