Why do we fast as disciples of Jesus? Because our souls feast on the glory of God. Fasting is an external expression of an internal reality. When we fast for a meal or a day or a week, we remind ourselves that more than our stomachs long for the pleasure of food, our souls long for the presence of God. We are satisfied in Him and by Him in a way that nothing in this world can compare to - not even the basic daily necessity of food. Fasting makes sense as a discipline in the Christian life only if it is connected with desire for Christ. When we fast, we say, “More than we want our hunger to cease, we want your Kingdom to come!”

David Platt

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Chinese	Seafood	8	Servings

INGREDIENTS

12		Dried oysters
1/2	lb	Pork
		Water to cover
1		Or
2		Cloves garlic
1		Scallion stalk
1	tb	Sugar
3	tb	Soy sauce
2	tb	Sherry
1/2	c	Oyster soaking liquid
2	tb	Oil
2	c	Water

INSTRUCTIONS

1. Soak dried oysters (reserve soaking liquid).
2. Place pork in water and boil 15 minutes; discard liquid.
3. Cut meat in 1-inch cubes. Mince soaked oysters. Crush garlic. Cut
scallion stalk in 1-inch sections.
4. Combine sugar, soy sauce, sherry and oyster-soaking liquid.
5. Heat oil. Stir-fry garlic and scallions to brown lightly. Add pork
cubes; stir-fry to brown lightly.
6. Add sugar-soy mixture and minced oysters. Cook, stirring, 1 minute.
7. Add remaining water. Bring to a boil; then simmer, covered, until pork
and oysters are tender (about 30 minutes). VARIATION: In step 7, after the
water boils, add 6 water chestnuts, sliced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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