What about the people [when the Spirit is moving a preacher]? They sense it at once; they can tell the difference immediately. They are gripped, they become serious, they are convicted, they are moved, they are humbled. Some are convicted of sin, others are lifted up to the heavens, anything may happen to any one of them. They know at once that something quite unusual and exceptional is happening. As a result they begin to delight in the things of God and they want more and more teaching.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats			1	Servings

INGREDIENTS

1/2	lb	Shrimp
1	ts	Rice wine
1/2	ts	Salt
2	ts	Cornstarch
1		Egg white
1	ts	Rice wine
1	tb	Soy sauce
1/4	ts	Salt
1/4	ts	Pepper
1/2	ts	Sesame oil
1 1/2	ts	Cornstarch
1/4	c	Water
2	tb	Chicken broth
6	tb	Oil
12		Green onions; cut into 1 inch lengths
5	sl	Fresh ginger; about 1/4 inch thick
1/4	c	Sliced bamboo shoots
1/3	c	Cashews

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com>
Shell and devein shrimp. Rinse and pat dry; set aside.
Combine wine, salt, cornstarch, and egg white in a small bowl. Mix well and
set aside.
In another bowl, mix together the wine, soy sauce, salt, pepper, oil,
cornstarch, water, and broth; set aside.
Heat 4 tablespoons of oil in a wok over high heat. Stir fry shrimp for
about 1 minute; do not overcook. Remove shrimp and place in a bowl. Add
remaining 2 tablespoons of oil and heat for 1 minute. Stir fry green onions
and ginger root slices for 1 minute. Add sauce and cook until it thickens
slightly. Add shrimp and coat with sauce. Remove from heat. Discard ginger
root. Sprinkle on cashews before serving. Serve hot.
Posted to recipelu-digest by jeryder@juno.com on Mar 12, 1998

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