God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Praying over the Word...has the effect of shaping our minds and hearts, so that we desire what the Word encourages us to desire, and not just what we desire by nature. That is why the prayers of Bible-saturated people sound so differently. Most people, before their prayers are soaked in Scripture, simply bring their natural desires to God, In other words, they pray the way an unbeliever would pray who is convinced that God might give him what he wants: health, a better job, safe journeys, a prosperous portfolio, successful children, plenty of food, a happy marriage, a car that works, a comfortable retirement, etc. None of these is evil. They're just natural. You don't have to be born again to want any of these. Desiring them - even from God - is no evidence of saving faith. So if these are all you pray for, there is a deep problem. Your desires have not yet been changed to put the glory of Christ at the center.
Pork shoulder steak, boned and finely chopped, not ground
2
tb
Soy sauce, light
2
tb
Chinese rice wine or dry sherry
1
ts
Ginger; grated
6
Scallions; thinly sliced
1
c
Finely chopped cabbage or Napa (celery cabbage)
1
oz
Chinese dried mushrooms, soaked in water for 2 hours,
Drained and finely chopped (reserve the water)
4
c
Oil, peanut; for deep frying
1
Package (4 ounce) glass noodles (sai fun)
2
Garlic cloves, chopped
1
tb
Hot bean sauce
pn
Sugar, granulated
Pepper, black; to taste
2
tb
Cornstarch dissolved in 2 tablespoons water
1
tb
Oil, sesame, toasted
INSTRUCTIONS
Iceberg lettuce leaves, 2 or 3 for each person Bone and finely chop the
pork. Do not grind this as you want very small pieces to "climb" on the
branches of the noodles. Marinate the pork in the soy, wine and ginger for
about 15 minutes. Slice the green onions. Finely chop the cabbage and
mushrooms, reserving the soaking water from the mushrooms. Heat the oil in
a wok until it is just beginning to smoke. Use good ventilation in your
kitchen for this one! Open the noodle package and undo them a bit. Drop
into the hot fat in small batches. They will immediately puff up into
wonderful white crunchy noodles. Turn quickly to be sure that all of them
are cooked. Remove from the pan and drain on paper towels. Be very careful
with this. You could burn yourself. Set the noodles aside. Heat another wok
or frying pan and add 1 Tablespoon of the peanut oil. Add the chopped
garlic and toss for a moment. Add the meat and marinade and stir fry,
mixing it about, until the meat is tender but not dry, about 3 minutes on
high heat. Remove the meat mixture and add the vegetables to the wok. Stir
fry over high heat for 3 more minutes. Return the meat to the pan and add
the hot bean sauce, sugar and black pepper. Stir fry for 1 minute and then
add the cornstarch dissolved in the water. Stir until the sauce thickens.
If you have too little sauce, add a bit of the water in which you have
soaked the mushrooms. Add the sesame oil and stir. Place the fried noodles
on a large platter and pour the meat and vegetable mixture over the
noodles. Do this carefully so that the little pieces of pork and mushrooms
will cling to the "branches". Toss at the table in front of your guests.
Each person then takes a bit of noodle and meat sauce and places it in the
center of a lettuce leaf. Roll it up like a burrito and enjoy. Serves 6-8
as part of a Chinese meal Source: The Frugal Gourmet Cooks With Wine From
The Cookie Lady's Files
Submitted By CHEF BRUCE HANNA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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