It’s without doubt that the population of heaven is multi-ethnic. There are many places you can turn in the Bible if you wish to prove the sin of racial discrimination, but when we read those in heaven are from “every tribe and tongue and people and nation” (Rev. 5:9), it’s unmistakable that God’s does not judge one’s worth based upon a superficial distinction such as skin pigmentation. God looks at the heart. And He loves and welcomes all people who have a heart to do His will. We live in a world that likes to separate. In God’s economy the only separation seen is those with Christ and those without Christ. Ultimately, that is all that matters.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	6	Servings

INGREDIENTS

1		-(up to)
2	tb	Fermented black beans
2	lb	Pork spareribs
1		Clove garlic
2	sl	Fresh ginger root
2	tb	Oil
1/2	c	Water
1	tb	Cornstarch
1/4	c	Water

INSTRUCTIONS

1. Soak fermented black beans.
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch
sections.
3. Mince garlic and ginger root, then mash with soaked black beans. 4. Heat
oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat
through. Add spareribs and stir-fry over high heat to brown quickly.
5. Add water, heat quickly; then simmer ribs, covered, until done (about 30
minutes). If liquid evaporates, add some boiling water to prevent burning.
6. Blend cornstarch and remaining cold water to a paste; then stir in to
thicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Jesus: to know him is to love him”