Somehow, somewhere within you is the pattern of the heavenly person you will become, and if you want to catch a glimpse of how glorious and full of splendor your body will be, just do a comparison. Compare a hairy peach pit with the tree it becomes, loaded with fragrant blossoms and sweet fruit. They are totally different, yet the same. Compare a caterpillar with a butterfly. As wet, musty flower bulb with an aromatic hyacinth. A hairy coconut with a graceful palm tree.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs	Chinese	China, Seafood, Ham/pork, Archived	1	Servings

INGREDIENTS

3	ts	Oil
1	lb	Ground pork
6	oz	Chopped cooked or canned crab meat
2		Eggs
2	ts	Sherry
1	ts	Salt
1	tb	Cornstarch
		Black pepper
2		Scallions
4	sl	Minced ginger
1	tb	Light soy sauce
1	lb	Celery or chinese cabbage
1	tb	Cornstarch mixed with 3 tb. water

INSTRUCTIONS

Cut celery/or chinese cabbage into 2-inch segments.
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion,
ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals
until brown, approximately 8 minutes. Add broth and cover. Simmer for 15
minutes.  Add celery or Chinese cabbage.  When cabbage is done but crisp,
add water cornstarch mixture to thicken.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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