Most of us have had sins that we would easily confess to God, yet would be ashamed to confess to another brother or sister. Does this make sense? After all, God is the Holy One. To be exposed in His presence should be much more difficult than being exposed before sinners like ourselves. People who truly confess to God are less concerned that others learn their secret. If we easily confess to God something that shames us to confess to a friend, we are thinking too highly of the opinions of people and not highly enough about the holiness of God.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Fish	4	Servings

INGREDIENTS

4		Dried black mushrooms
1		(2-lb) fish
		Cornstarch
1/2	c	Bamboo shoots
1		Clove garlic
2	sl	Fresh ginger root
1		Scallion stalk
1/2	c	Stock
2	tb	Soy sauce
1	tb	Sherry
1 1/2	ts	Brown sugar
1/2	ts	Salt (up to)
5	tb	Oil
1	tb	Oil

INSTRUCTIONS

1. Soak dried mushrooms.
2. Cut fish crosswise into 2 to 3 inch steaks. Wipe dry; then dredge
lightly in cornstarch.
3. Slice bamboo shoots and soaked mushrooms. Mince garlic, ginger root and
scallion.
4. Combine stock, soy sauce, sherry, brown sugar and salt.
5. Heat oil until nearly smoking. Brown fish steaks quickly on both sides.
Remove from pan.
6. Heat remaining oil. Add minced garlic, ginger and scallion and stir-fry
a few times. Add mushrooms and bamboo shoots and stir-fry 1 minute more.
7. Add stock-soy mixture and bring to a boil. Return fish and simmer,
covered, until done (about 15 minutes).
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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