Name: Cold Shredded Vegetables with Chicken
Ingredients: 2 lg Leeks; 3 Green onions; 2 sm Zucchini; 2 sm Carrots; 2 Long "seedless type" cucumbers; 1 Long white radish; 2 Wood ear black fungus; 1 Egg; 1 tb Peanut oil; 1/2 c Cooked chicken meat; 2 md Tomatoes; 1 ts Juice of ginger root; 1 ts Dry mustard; 2 ts Sugar; 1 1/2 tb Thin soy sauce; 1 1/2 tb Sesame oil; 1 1/2 ts Chinkiang vinegar; 1 tb Freshly squeezed tomato juice

How can I tell the difference between the convicting ministry of the Holy Spirit and the accusing attacks of Satan? Some thoughts: 1. The Holy Spirit puts His finger on a specific sin I have committed, something concrete I can own and confess, but the accusations of Satan are vague and simply demoralizing. 2. The Holy Spirit shows me Christ, the mighty Friend of sinners, but the devil wants me spiraling down into negative self-focus. 3. The Holy Spirit leads me to a threshold of new life, but the devil wants to paralyze me where I am. 4. The Holy Spirit brings peace of heart along with a new hatred of sin, so that I bow before Jesus in reconsecration, but the devil offers peace of mind with smug relief, so that I fold my arms and say, “There, that’s over with.” 5. The Holy Spirit helps me to be so open to God that I allow Him to control the conversation, but the devil tempts me to take off the table certain questions I just don’t want God to talk to me about. We are thankful for our dear Friend, the Holy Spirit.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Eggs	Chinese	Poultry, Vegetables, Chinese	6	Servings

INGREDIENTS

2	lg	Leeks
3		Green onions
2	sm	Zucchini
2	sm	Carrots
2		Long "seedless type" cucumbers
1		Long white radish
2		Wood ear black fungus
1		Egg
1	tb	Peanut oil
1/2	c	Cooked chicken meat
2	md	Tomatoes
1	ts	Juice of ginger root
1	ts	Dry mustard
2	ts	Sugar
1 1/2	tb	Thin soy sauce
1 1/2	tb	Sesame oil
1 1/2	ts	Chinkiang vinegar
1	tb	Freshly squeezed tomato juice

INSTRUCTIONS

           SAUCE:
Prepare Dressing:  In mixing bowl, mix mustard &
sugar; gradually add thin soy sauce, blend to avoid
lumping. Squeeze some peeled ginger root through a
garlic press to extract juice. Squeeze juice from
tomato. Add other sauce ingredients; stir well and set
aside.
Prepare salad:  Wash, then soak, wood ear fungus in 3
cups warm water for 1 hour.  Beat egg; fry very thin
omelet in large skillet greased with peanut oil.  Fry
both sides gently. Set aside to cool.
Trim leeks, green onions, zucchini, carrots & white
radish. Cut ends off cucumber, but don`t peel.  Peel
carrots & radish. Shred vegetables with shredder or
cleaver. Wash tomatoes & cut each into eighths. Shred
chicken with fingers.  Thinly slice omelet into
strips. Pour boiling water over fungus & drain.  Cut
out hard center & cut floppy ears into thin strips.
Finish:  Layer shredded vegetables in center of
serving plate, mounding slightly as you build layers
of cucumber, carrot, chicken, fungus, zucchini, egg,
leeks, radish, green onion & so on, ending with
cucumber. Arrange tomatoe wedge around outer edge.
Working from center of vegetable mound, arrange egg
strips like spokes of a wheel. Add dressing and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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