He was born in an obscure village, the child of a peasant woman. He grew up in another obscure village, where He worked in a carpenter shop until He was thirty. Then for three years He was an itinerant preacher. He never had a family or owned a home. He never set foot inside a big city. He never traveled two hundred miles from the place He was born. He never wrote a book, or held an office. He did none of the things that usually accompany greatness. While He was still a young man, the tide of popular opinion turned against Him. His friends deserted Him. He was turned over to His enemies, and went through the mockery of a trial. He was nailed to a cross between two thieves. While He was dying, His executioners gambled for the only piece of property He had – His coat. When He was dead, He was taken down and laid in a borrowed grave. Nineteen centuries have come and gone, and today He is the central figure for much of the human race. All the armies that ever marched, and all the navies that ever sailed, and all the parliaments that ever sat, and all the kings that ever reigned, put together, have not affected the life of man upon this earth as powerfully as this “One Solitary Life” (James Francis).

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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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