Name: Buddha's Delight
Ingredients: 1 c Oil for deep-frying; 1 ts MSG (opt); 2 tb Dark soy sauce; 2 tb Medium sherry; 1 tb Water; 1 Sq. fermented bean curd; 1 ts Salt; 1/2 ts Sugar; 2 tb Sesame oil; 4 Lily buds, Golden Needles; 4 Wood ear black fungus; 6 Nami Black mushrooms; 2 Bean curd sticks; 1/2 c Dried bamboo shoots (opt); 2 oz Bean thread noodles; 2 c Mung bean sprouts; 2 Stalks celery; 2 md Carrots; 1 Bell pepper; 1 Long white turnip; 2 Leaves Napa cabbage; 1/2 c Canned ginko nuts; 1/2 c Canned baby corn; 2 Cakes pressed bean curd,; 6 OR fried gluten balls)

Under the New Covenant, however, it undergoes a subtle variation in that Christ sets Himself forward as the comprehensive Lord, a position that we understand can only be accorded to God Himself. The justification for this remarkable claim by Christ is twofold: first, by very nature He was God and second, His person as the God-man was awarded the full title “Lord” (i.e. Yahweh) upon the completion of His mission in this world (Phil. 2:9-11). We should not be surprised, then, to hear Him say, “All authority in heaven and on earth has been given to Me” (Matt. 28:18).

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Chinese	6	Servings

INGREDIENTS

1	c	Oil for deep-frying
1	ts	MSG (opt)
2	tb	Dark soy sauce
2	tb	Medium sherry
1	tb	Water
1		Sq. fermented bean curd
1	ts	Salt
1/2	ts	Sugar
2	tb	Sesame oil
4		Lily buds, Golden Needles
4		Wood ear black fungus
6		Nami Black mushrooms
2		Bean curd sticks
1/2	c	Dried bamboo shoots (opt)
2	oz	Bean thread noodles
2	c	Mung bean sprouts
2		Stalks celery
2	md	Carrots
1		Bell pepper
1		Long white turnip
2		Leaves Napa cabbage
1/2	c	Canned ginko nuts
1/2	c	Canned baby corn
2		Cakes pressed bean curd,
6		OR fried gluten balls)

INSTRUCTIONS

DRIED INGREDIENTS
FRESH & CANNED INGREDIENTS
Preparation:  Rinse, then soak dried ingredients in
warm water: soak bean curd sticks overnight; soak rest
about 1 hour. Cut bean curd sticks and lily buds into
2" sections. Remove hard stems from wood ears, and
slice thinly.  Remove stems from black mushrooms
(reserve for stock pot); halve the caps.  Cut thin
strands of bamboo shoots into 2" lengths. Cut soaked
bean thread noodles into 3" pieces.
Wash and blanch bean sprouts, celery and pepper. Slice
celery, pepper, carrots, turnip and cabbage into 2"
long pencil-size pieces. Halve baby corn on the bias.
Slice pressed bean curd same size as vegetables.
Deep-fry in shallow oil until slightly tan but still
pliable. Drain.
Mash fermented bean curd, then blend with sugar, dark
soy, sherry and water.
Stir-frying:  Heat wok until medium-hot.  Add 4
tablespoons of deep-frying oil.  Add all dry
ingredients, except noodles; stir-fry 1 minute. Turn
wok to high.  Add fresh and canned ingredients, and
stir-fry for 2 more minutes: sprinkle in salt after
first minute. Add liquid mixture, mixing with juices
in pan. Add noodles. Reduce heat to medium, cover wok,
and steam for 5 minutes, or until vegetables are
cooked but still firm. Uncover, sprinkle in MSG and
sesame oil. Toss briefly. Serve in a warm bowl.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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