Name: Easy Summer Pork Stir-Fry:
Ingredients: 1 lb Pork loin chops; cut into 1/4 inch; ; strips; 1 lg Yellow bell pepper; cut into 1/4 inch; ; strips; 1 lg Red bell pepper; cut into 1/4 inch; ; strips; 1/2 md Onion; sliced top to; ; bottom into 1/8; ; inch strips; 1 pk Frozen stir-fry vegetables; 2 tb Cornstarch; 3 tb Water; (mixed with; ; cornstarch); 1/2 c Chicken stock; Prepared wild rice; (2 cups total)

Sometimes we say that the principle by which any action may be judged is: Can I take Christ there? There is truth in that. But it is not the whole truth. For, Paul emphasizes (1 Corinthians 6:15), we have no choice in the matter. We do take Christ there. As those who are united to Him we cannot leave Him behind. So the real question is: Can I take Christ there and look Him in the face without shame? Is this course of action, this decision I am taking, totally consistent with my personal confession that “Jesus Christ is my Lord”?

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Shelf life, Shelf2	1	servings

INGREDIENTS

1	lb	Pork loin chops; cut into 1/4 inch
		; strips
1	lg	Yellow bell pepper; cut into 1/4 inch
		; strips
1	lg	Red bell pepper; cut into 1/4 inch
		; strips
1/2	md	Onion; sliced top to
		; bottom into 1/8
		; inch strips
1	pk	Frozen stir-fry vegetables
2	tb	Cornstarch
3	tb	Water; (mixed with
		; cornstarch)
1/2	c	Chicken stock
		Prepared wild rice; (2 cups total)

INSTRUCTIONS

  PROCEDURE:
1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high
heat. When the oil is hot, add the pork strips and stir to coat with oil.
Cook for 1/2 minute, stirring constantly.
2. Add the vegetables and cook, stirring for 1 to 2 minutes.
3. Add chicken stock and bring to a boil. Stir in the cornstarch and stir
just until slightly thickened. Serve immediately over long grain and wild
rice.
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Converted by MM_Buster v2.0l.

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