In the film Chariots of Fire there is a memorable scene involving Eric Liddell and his sister, Jenny. She is chiding him for what she regards as his divided loyalty between his athletics and his commitment to Christ. She reminds him that God made him for Himself. He replies: “Aye, Jenny, I know, but He also made me fast, and when I run, I feel His pleasure.” For us, this may not be athletics. It may be accounting or selling or teaching or nursing or mothering. In the latter case, this would allow a mother to declare with conviction: “And when I make the lunches, I feel His pleasure.”

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Appetizer	8	Servings

INGREDIENTS

20		-(up to)
24		Dried black mushrooms
1	sl	Fresh ginger root (up to)
4	tb	Oil
1	c	Stock
2	tb	Soy sauce
1	ts	Sugar
1/2	ts	Salt
3	dr	Sesame oil; more or less

INSTRUCTIONS

1. Soak dried mushrooms. Then squeeze dry and cut off stem ends. Mince
ginger root.
2. Heat oil in a heavy pan. Stir-fry ginger a few times. Add mushrooms
and stir-fry gently to coat with oil.
3. Add stock, soy sauce and sugar. Bring to a boil, stirring, then
simmer, covered, until mushrooms absorb most of the liquid (about 1 hour).
4. Sprinkle with salt and sesame oil. Serve hot or cold (whole, sliced,
or in bite-size pieces).
VARIATIONS: For the soy sauce, substitute sherry.
In step 2, brown a crushed garlic clove and remove before adding the
ginger and mushrooms.
In step 3, add 1 clove star anise.
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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