Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs	Chinese	Chinese, Appetizers	10	Servings

INGREDIENTS

1	tb	Woodear strips soaked in water about 4 hours
1/2	c	Sliced fresh mushrooms
5	oz	Bean curd (about 1/3 of a 1 lb package, cut in thin one-inch slices)
1/2	c	Bamboo shoots
2	ts	Salt
2 1/2	tb	Sugar
4 1/2	tb	Soy sauce
3/4	ts	White pepper
3/4	ts	Chinese red hot pepper sauce
10	tb	Vinegar
1/2	ts	Sesame oil
1	tb	Cornstarch, blended with
4	tb	Water
1/2	c	Thin strips of fresh pork
3		Beaten eggs (or 4)
10	c	Chicken broth
		Chopped green onions for garnish, if desired

INSTRUCTIONS

Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear
(drained), bean curd, and mushrooms. Return to boiling and add salt, soy
sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all
along. Continue boiling for a total cooking time of 20 mins. Stir in
cornstarch mixture and keep stirring until soup is thickened. Pour beaten
eggs gently over the top. Turn off the heat and stir eggs gently into soup.
Add sesame oil. Spoon into bowls and serve topped with chopped green onions
if desired.

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