Evangelistic preaching does say, “Repent and trust Christ now.” But there is nothing sacrosanct about getting people to occupy a certain piece of geography at the front of a building. Nor have I kept them from Christ by not having them respond to a public altar call. Rather I am offering them Christ without anything in between. I want nothing between their soul and the reality of Christ’s offer. To put something in between is a practical sacramentalism.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	4	Servings

INGREDIENTS

1	lb	Broccoli
1		Clove Garlic
		1/2 inch piece fresh ginger
2	tb	Sunflower Oil ( or soya oil)
4	tb	Oyster or Soy Sauce

INSTRUCTIONS

Trim the broccoli and cut the heads off very close to the tips. Slice the
stalks across on the diagonal into quarter inch pieces. Split the head into
pieces no bigger than a walnut. Peel and finely chop the garlic and ginger.
Heat the oil in a large frying pan or wok and fry the garlic and ginger for
one minute. Add the broccoli stalks and fry for a minute and a half. Add
two Tablespoons of water - be careful, it will spit and give off lots of
steam - then add the broccoli florets. They will turn a wonderful bright
green. Stir fry for another two minutes over a medium to high heat until
the vegetables are cooked and the liquid has vanished. Remove the pan from
the heat and pour the oyster or soy sauce over the broccoli, turning it so
it is well coated in the rich, dark sauce. Check for seasoning and serve
really hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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