As a wise, skilled pharmacist mixes medicine, our heavenly Father wisely mixes exactly the right measure of bitter things and sweet, to do us good. Too much joy would intoxicate us. Too much misery would drive us to despair. Too much sorrow would crush us. Too much suffering would break our spirits. Too much pleasure would ruin us. Too much defeat would discourage us. Too much success would puff us up. Too much failure would keep us from doing anything. Too much criticism would harden us. Too much praise would exalt us. Our great God knows exactly what we need. His Providence is wisely designed and sovereignly sent for our good!

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains			1	Servings

INGREDIENTS

2 1/2	tb	Soy sauce
1	tb	Dry white wine
1	tb	Oriental sesame oil
3	ts	Cornstarch
1	ts	Minced peeled fresh ginger
1		Garlic clove; minced
1/2	lb	Flank; or skirt steak, cut into thin strips
1/4	c	Canned beef broth
6	tb	Vegetable oil
1	cn	(8-ounce) sliced water chestnuts; drained
1	sm	Green bell pepper; thinly sliced
		Freshly cooked rice

INSTRUCTIONS

Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons
cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat.
Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and
remaining 1 teaspoon cornstarch in small bowl.
Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high
heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove
from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade
and stir-fry until just cooked through, about 4 minutes. Return water
chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok
and cook until sauce boils and thickens, about 30 seconds. Serve with
freshly cooked rice.
2 to 4 servings
Bon Appetit June 1990 Susan Bishop-Sauter: Medfield, Massachusetts
Posted to EAT-L Digest  by Jennie Craig <jecraig@LAN-INC.COM> on Apr 6,
1998

A Message from our Provider:

“God is glorified by a thankful heart.”