Chinese Sauce For Stir-fry

We are too apt to forget that temptation to sin will rarely present itself to us in its true colors, saying, “I am your deadly enemy, and I want to ruin you forever in hell.” Oh no! Sin comes to us like Judas, with a kiss; like Joab, with outstretched hand and flattering words. The forbidden fruit seemed good and desirable to Eve; yet it cast her out of Eden. Walking idly on his palace roof seemed harmless enough to David; yet it ended in adultery and murder. Sin rarely seems (like) sin at first beginnings. Let us then watch and pray, lest we fall into temptation.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Sauce	1	Servings

INGREDIENTS

1	t	Chicken bouillion granules
1	c	Hot water
2	T	Cornstarch
4	t	Sugar
4	T	Sherry
4	T	Soy sauce

INSTRUCTIONS

From:    "Sharon H. Frye" <shfrye@PEN.K12.VA.US>  Date:    Fri, 16 Aug
1996 12:40:32 EDT Dissolve bouillion in hot  water. Add remaining
ingredients and set aside until needed. Stir  before adding to wok.
Personal note: My family likes lots of sauce, so I usually double the
recipe for the sauce. You can use whatever veggies you wish, and
whatever kind of meat.  EAT-L Digest 15 August 96  From the EAT-L
recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 242 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 2145.4mg Potassium: 170.9mg Carbohydrates: 41.6g Fiber: <1g Sugar: 17.9g Protein: 3.5g