Name: Braised Mushrooms
Ingredients: 20 -(up to); 24 Dried black mushrooms; 1 sl Fresh ginger root (up to); 4 tb Oil; 1 c Stock; 2 tb Soy sauce; 1 ts Sugar; 1/2 ts Salt; 3 dr Sesame oil; more or less

Instead of yielding to the temptation of pride and fear of man, we ought to consider every criticism as a providential gift from the Lord to teach us some beneficial lessons: 1. Criticism drives us to prayer – A greater degree of dependency results when we’re burdened over the criticism of others. We’re compelled to take every matter before the Lord so that our heart is guarded (Phi. 4:6). 2. Criticism drives us to the Scriptures – We are constrained to search the word of God for clarity, wisdom, and understanding (Psm. 119:98-100; Pro. 3:5-6; 2 Tim. 3:16-17). 3. Criticism refines our communication skills – We benefit from having to rearticulate what we believe in clearer terms and a more careful disposition (Eph. 4:29; Col. 4:6). 4. Criticism forces us to examine our hearts – Criticism causes us to look carefully at our attitudes and motives, and we are reminded of our own sinfulness (1 Cor. 4:3-5; Gal. 6:4-5). 5. Criticism produces spiritual endurance – Being criticized may be painful, but God uses it to wean us from our own resources and make us stronger in His grace and strength (Jas. 1:2-4; 2 Cor. 12:7-10). 6. Criticism provides unique opportunities to model godly humility – When others disagree, even sharply, we should be an example of humble submission to the Lord’s sanctifying grace in our lives (Pro. 9:8-9; 12:15). 7. Criticism offers greater opportunity to give God glory – God is exalted and His glory magnified when His servants bear up graciously under harsh treatment (1 Pet. 2:20; 3:15-17).

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Appetizer	8	Servings

INGREDIENTS

20		-(up to)
24		Dried black mushrooms
1	sl	Fresh ginger root (up to)
4	tb	Oil
1	c	Stock
2	tb	Soy sauce
1	ts	Sugar
1/2	ts	Salt
3	dr	Sesame oil; more or less

INSTRUCTIONS

1. Soak dried mushrooms. Then squeeze dry and cut off stem ends. Mince
ginger root.
2. Heat oil in a heavy pan. Stir-fry ginger a few times. Add mushrooms
and stir-fry gently to coat with oil.
3. Add stock, soy sauce and sugar. Bring to a boil, stirring, then
simmer, covered, until mushrooms absorb most of the liquid (about 1 hour).
4. Sprinkle with salt and sesame oil. Serve hot or cold (whole, sliced,
or in bite-size pieces).
VARIATIONS: For the soy sauce, substitute sherry.
In step 2, brown a crushed garlic clove and remove before adding the
ginger and mushrooms.
In step 3, add 1 clove star anise.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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