When buying books remember the following: 1. Buy only the best books since you will only read a few hundred in your lifetime. When possible seek a recommendation first. 2. Don’t excessively fret over the price, since the cost of a book is always small if it impacts your life for good. 3. Buy to preserve the truth for your family or some deserving friends or institution in the future, for they will inherit your library when you die. 4. Never let the reading of books replace the reading of the Bible. Instead of one or the other, do both. 5. Let a good book humble you and not make you proud, by seeking God in what you read.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Vegetables, Grains		October 199	1	servings

INGREDIENTS

1	lg	Egg white
1	tb	Plus 1 teaspoon cornstarch
1		Whole boneless skinless chicken breast; (about 3/4 pound),
		; cut into 3/4-inch
		; pieces
2	pt	Brussels sprouts; trimmed and halved
		; or, if large,
		; quartered
1/4	c	Peanut or vegetable oil
1		Shallot; minced
1		Garlic clove; minced
1	tb	Plus 1 teaspoon minced peeled fresh
		; gingerroot
1		Red bell pepper; cut into 3/4-inch
		; pieces
6		Scallions; cut diagonally into
		; 3/4-inch pieces
		; (about 1 1/4 cups)
3	tb	Soy sauce
1	ts	Sugar
1 1/2	tb	Rice vinegar; (available at
		; Oriental markets
		; and many
		; supermarkets)
1/3	c	Chicken broth
1	ts	Oriental sesame oil
1	ts	Cold water
		A; (8-ounce) can water
		; chestnuts, sliced
		; thin, blanched in
		; boiling water for
		; 30 seconds, and
		; refreshed under
		; cold water

INSTRUCTIONS

In a bowl whisk together the egg white and 1 tablespoon of the
cornstarch, add the chicken, and let the mixture stand for 10
minutes. In a large saucepan of boiling salted water cook the
Brussels sprouts for 2 1/2 minutes, or until they are just
crisp-tender, drain them in a colander, and refresh them under cold
water.
Heat a wok over moderately high heat and in it heat the peanut oil
until it is hot but not smoking. Add the chicken, drained, stir-fry
it for 45 seconds to 1 minute, or until it is opaque and just firm,
and transfer it with a slotted spoon to a bowl. Heat the oil
remaining in the wok until it is hot but not smoking and in it
stir-fry the shallot, the garlic, and the gingerroot for 30 seconds.
Add the bell pepper and stir-fry the mixture for 2 minutes. Add the
scallions and the Brussels sprouts and stir-fry the mixture for 1
minute. In a small bowl whisk together the soy sauce, the sugar, the
vinegar, the broth, the sesame oil, the remaining 1 teaspoon
cornstarch, and the cold water, make a well in the center of the
vegetables, and whisk the soy sauce mixture into the well. Bring the
liquid to a boil, stir together the vegetable mixture to combine it
well,and simmer it for 1 minute. Stir in the chicken and the water
chestnuts, season the stir-fry with salt and pepper, and cook it for
30 seconds, or until the chicken is heated through.
Serves 6.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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