Hell exists because unbelievers are eternally guilty. The powerful lesson to be learned is that no human being’s suffering can ever be a payment for sin. If our suffering could erase even the most insignificant sin, then those in hell would eventually be freed after their debt was paid. But all human goodness and suffering from the beginning of time, if added together, could not cancel so much as a single sin. Could my zeal no respite know, could my tears forever flow, all for sin could not atone; Thou must save, and Thou alone. “Rock of Ages”

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	4	Servings

INGREDIENTS

1	lb	Porkballs
1	md	Cauliflower
1	sl	Fresh ginger root
1 1/2	tb	Oil
1/2	ts	Salt
1 1/2	tb	Soi
1	c	Stock
2	tb	Cornstarch
2	tb	Soy sauce
1	ts	Sugar
1/4	c	Water

INSTRUCTIONS

1. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deep-fried
Porkballs (see recipe).
2. Break cauliflower into small flowerets. Shred ginger root.
3. Heat oil in a heavy pan. Add salt and ginger, then porkballs. Brown
lightly; then remove from pan.
4. Heat remaining oil. Add cauliflower and stir-fry to coat with hot oil
(about 2 minutes). Return porkballs.
5. Add stock. Bring to a boil; then simmer, covered, until pork is
cooked through and cauliflower is tender, but still crunchy (about 8
minutes).
6. Blend cornstarch, soy sauce, sugar and cold water to a paste, then
stir in to thicken sauce.
NOTE: Uncooked porkballs may be prepared a day or two in advance,
provided they are parboiled for several minutes, then drained, cooled and
refrigerated until needed.
VARIATION: For the cauliflower, substitute either 1 pound string beans,
stemmed and cut in thirds; or broccoli, broken in flowerets, and the stems
cut diagonally in 1/4-inch slices.
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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