Beef With Celery Stir Fry

Let no one apologize for the powerful emphasis Christianity lays upon the doctrine of the world to come. Right there lies its immense superiority to everything else within the whole sphere of human thought or experience. When Christ arose from death and ascended into heaven He established forever three important facts; namely, that this world has been condemned to ultimate dissolution, that the human spirit persists beyond the grave and that there is indeed a world to come... The church is constantly being tempted to accept this world as her home, and sometimes she has listened to the blandishments of those who would woo her away and use her for their own ends. But if she is wise she will consider that she stands in the valley between the mountain peaks of eternity past and eternity to come. The past is gone forever and the present is passing as swift as the shadow on the sundial of Ahaz. Even if the earth should continue a million years, not one of us could stay to enjoy it. We do well to think of the long tomorrow.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs		Celery, Vegetables	1	Servings

INGREDIENTS

1	lb	Beef rump or round steak
2	T	Soy sauce
1	t	White vinegar
1		Egg white
4		Stalks celery, 4 to 6
1 1/2	c	Water
1/2	t	Salt
3	T	Vegetable oil
6		Green onions, cut into
		Piece 1 inch
1	T	Finely chopped pared fresh
		ginger root
1		Clove garlic, crushed
1 1/2	T	Dry sherry
1	T	Cornstarch
2	t	Oyster sauce

INSTRUCTIONS

Cut meat across the grain into thin strips, 1 1/2-inches long.  Combine
1/2 tablespoon of the soy sauce, vinegar and egg white in  medium bowl;
beat lightly with fork until foamy. Mix in meat. Cover  and let stand 1
hour, stirring occasionally. Cut celery into 1/2-inch  diagonal slices.
Combine celery, 1 cup of the water and the salt in  saucepan. Cook over
medium high heat until boiling. Boil 3 minutes.  Drain celery. Heat 2
tablespoons of the oil in wok over high heat.  Drain meat and add to
wok. Stir-fry until meat is brown, about 5  minutes. Remove meat from
wok. Add remaining 1 tablespoon oil to wok.  Add celery, onions, ginger
and garlic. Stir-fry 1 minute. Return meat  to wok; mix well. Combine
remaining 1/2 cup water, 1 1/2 tablespoon  soy sauce, the sherry,
cornstarch and oyster sauce. Pour over  meat-vegetable mixture. Cook
and stir until liquid boils and  thickens. Makes 4 servings. Posted to
recipelu-digest by "Diane  Geary." <diane@keyway.net> on Feb 4, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 519 Calories From Fat: 376 Total Fat: 42.5g Cholesterol: 0mg Sodium: 2775.2mg Potassium: 721.8mg Carbohydrates: 22.6g Fiber: 4.2g Sugar: 4.9g Protein: 7.6g