God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
So what does the Christ-honoring, non-materialistic family look like? They invest primarily in the things that will leave this world with them and as a team they are all on this same pursuit. They experience freedom and more time for the things most important because they have limited resources that they own in order not to be owned by them. They experience constant joy because the only source of joy they expect is from the Lord. They do not need to have stuff to impress others because the only person they seek to please is the Lord. They have no compelling love for the shadows of the world because their hearts see the true Substance, the beauty of God’s marvelous light. They have their priorities right: things are to be used and people are to be loved. They are content people following Christ and therefore have a great family because their mutual trust is not in material things which will let us down, but in the One who always delivers.
Randy Smith
California Shrimp and Scallop Stir-Fry
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CATEGORY
CUISINE
TAG
YIELD
Seafood, Grains, Meats
California
Fish, China, Seafood, Archived
6
Servings
INGREDIENTS
3
tb
Oil
4
tb
Pine nuts
1
lb
Shrimp; uncooked
1
lb
Scallops; quartered if large
2
ts
Fresh ginger; grated
1
Red or green chili; seeded, finely chopped
2
Garlic cloves;finely chopped
1
Large red pepper; seeded & cut into 1-inch diagonal pieces
8
oz
Fresh spinach; remove stalks and leaves well washed and shredded
4
Green onions; cut in 1/2 inch diagonal pices
4
tb
Fish or chicken stock
4
tb
Light soy sauce
4
tb
Rice wine or dry sherry
1
tb
Cornstarch
INSTRUCTIONS
Heat oil in a wok and add the pine nuts. Cook over low heat stirring
continuously until lightly browned. Remove with a draining spoon and drain
on paper towels.
Add the shrimp and scallops to the oil remaining in the wok and stir over
moderate heat until shellfish is beginning to look opaque and firm and the
shrimp look pink.
Add the ginger, chili, garlic and red pepper and cook a few minutes over
moderately high heat.
Add the spinach and onion, and stir-fry briefly. Mix the remaining
ingredients together and pour over the ingredients in the wok.
Turn up the heat to bring the liquid quickly to a boil, stirring
ingredients constantly. Once the liquid thickens and clear, stir in the
pine nuts and serve immediately.
From The Great Fish and Seafood Cookbook by Judith Ferguson.
Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY BREEZE FOOD
SECTION, AUGUST 5, 1992
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”
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