We are far too easily appeased and far too frequently deceived. As humans, we often pursue our inner desire for happiness in the superficial, sugar-coated sin morsels, temporary trinkets of the world. In this pursuit, we are not satisfied and God is not glorified. This is a radical call for faith. Contrary to the world’s pursuits and our internal cravings, we need to believe that doing it God’s way (according to His words in the Bible) will not only bring Him the greatest glory, but also bring us the greatest joy. We need to believe that our highest joy and God’s greatest glory do not compete, but are rather tethered to each other as one unified pursuit.

Randy Smith

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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