God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We still have the presence of sin, nay, the stirrings and workings of corruptions. These make us to have many a sad heart and wet eye. Yet Christ has thus far freed us from sin; it shall not have dominion. There may be the turbulence, but not the prevalence of sin. There may be the stirrings of corruption. It was said of Carthage that Rome was more troubled with it when half destroyed than when whole. So a godly man may be more troubled with sin when it is conquered than when it reigned. Sin will still work, but it is checked in its workings. They are rather workings for life than from life. They are not such uncontrolled workings as formerly. Sin is under command. Indeed, it may get advantage, and may have a tyranny in the soul, but it will never more be sovereign. I say, it may get into the throne of the heart and play the tyrant in this or that particular act of sin, but shall never more be as a king there. Its reign is over; you will never yield a voluntary obedience to sin. Sin is conquered, though it still has a being within you.
Samuel Bolton
Chinese Hot and Sour Soup
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CATEGORY
CUISINE
TAG
YIELD
Meats, Grains, Eggs
Chinese
Chinese, Soups
4
Servings
INGREDIENTS
3
Dried wood ears
20
Dried tiger lily buds
3
c
Hot water
1/4
lb
Pork butt
1/2
ts
Rice wine or dry sherry
1/2
ts
Cornstarch
1
ts
Sesame oil
1
ts
Salt
2
oz
Fresh mushrooms, sliced
1/4
c
Shredded bamboo shoots
1
3" square bean curd, sliced
2
tb
Worcestershire sauce
2
ts
White vinegar and adjust
5
tb
Cornstarch
5
tb
Water
1
Egg, beaten
1/2
ts
Black pepper
1/2
ts
White pepper
1
tb
Sesame oil
6 1/2
c
Chicken broth or white stock
1/4
c
Water chestnuts
INSTRUCTIONS
MARINADE:
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice
pork into thin strips. Use a cleaver to chop strips into shreds. Combine
marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand
15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a
boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts,
bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add
pork shreds with marinade and bean curd. Bring to a boil. Add
worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5
tablespoons water to make a paste. Slowly stir into soup. Cook over medium
heat until soup thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil.
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