God is made to appear frustrated by much modern preaching. This happens in missionary appeals. The idea is left that God needs our help. We are not told that He graciously offers us the opportunity to take part in the great missionary enterprise. No, things have gone much beyond that; in fact, they have gotten out of hand. There may have been a time when God could have made such an offer, but that time is long past. Things are now desperate. A great deal that should have been done for God's cause has not been done. And God is rushing around to make up for lost time. His love has worked Him into a corner, and He needs us to get Him out of it.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	Chinese	Main dish, Oriental, Ethnic, Vegetables, Meats	6	Servings

INGREDIENTS

1		15-oz. Package chow mein noodles (not canned)
1/4	c	Vegetable oil, divided
2		Garlic cloves, minced
1 1/2	c	Fresh bean sprouts
1/4	c	Slivered bok choy
1/4	c	Slivered carrot
1/4	c	Slivered green pepper
1/4	c	Slivered celery
2	tb	Sliced water chestnuts
2	tb	Slivered bamboo shoots
2	tb	Sliced canned mushrooms
2	tb	Slivered onion
1/4	lb	Peeled small shrimp (60 to to 75 per pound size)
1/4	c	Chopped chicken
1/4	c	Slivered Chinese BBQ pork
1	c	Chicken broth
1	tb	Cornstarch
1	ts	Oyster sauce
1/2	ts	Granulated sugar
1/2	ts	MSG (Optional)
1/8	ts	Salt

INSTRUCTIONS

Boil chow mein noodles according to package directions. Drain.
Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles
for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set
aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok
choy, carrot, green pepper, celery, water chestnuts, bamboo shoots,
mushrooms and onion to wok. Stir-fry for serveral minutes over high heat.
Add shrimp, chicken and barbecued pork. Continue stir-frying several
minutes.  Add broth and cover with lid. Cook with lid on for 3 to 4
minutes.
Combine Cornstarch with cold water.  Stir in oyster sauce, sugar, MSG, if
used, and salt.  Add sauce and noodles to wok. Continue cooking just until
sauce thickens about 1 minute. Serve immediately.
Makes 6 servings.
SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.
September '91 FOODday, Oregonain Newspaper.
Shared by Cate Vanicek
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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