Flash-cooked Lamb With Leeks

Summary of Principles for Christian Stewardship: 1. Giving is to be in proportion to wealth - 1 Cor. 16:2; 2 Cor. 8:3, 11, 12; 9:8-11 (precisely what percentage that might be is never stated by Paul). 2. Giving is to be regarded as a privilege; indeed, it is an act of worship and praise - 2 Cor. 8:4; Phil. 4:15-18. 3. Giving is to be voluntary, not forced - 2 Cor. 8:3,11-12; 9:5,7. 4. Giving is to be preceded by the dedication of oneself to the Lord's work in whatever capacity possible - 2 Cor. 8:5. 5. Giving is to be characterized by a spirit of reciprocity - 2 Cor. 8:13-15. 6. The administration of Christian giving should take into consideration the principles [of integrity] that governed Paul's approach to the collection [he assembled] - 2 Cor. 8:16-24. 7. Giving is to be characterized by forethought and prayer - 2 Cor. 9:7. 8. Giving must never be characterized by sorrow over money lost or by covetousness - 2 Cor. 9:5, 7. 9. Giving should always be cheerful and joyous - 2 Cor. 9:7. 10. Giving should not be undertaken with a view to personal enrichment; rather, one should give with the expectation that God will supply the giver with abundance for additional giving - 2 Cor. 9:8-11. 11. All giving is to be understood as finding its source, power, and pattern in the grace of God in Christ - 2 Cor. 8:1,9; 9:14-15.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Stir-fry	6	Servings

INGREDIENTS

2	lb	Boneless leg of lamb, shank
		portion
2 1/2	T	Soy sauce
2	T	Rice wine or sake
1 1/2	t	Sugar
2	t	Minced ginger root
1	T	Cornstarch
		Stir-fry sauce
5	T	Corn or safflower oil
2 1/2	T	Sesame oil
8		Garlic cloves, peeled and
		very thinly sliced
4	c	Leeks, white part only cut
		into fine julienne shreds

INSTRUCTIONS

From Nina Simonds' "China Express" (William Morrow, $25).  Using sharp
knife or cleaver, trim lamb of fat and gristle and remove  any tendons.
Separate muscles of meat and remove any filmy skin. Cut  meat across
grain into thin slices about 1/6" wide and 1 1/2" long.  Place slices
in bowl. Add soy sauce, wine, sugar, ginger root and  cornstarch and
toss lightly to coat. Cover with plastic wrap and  marinate 30 minutes
in refrigerator. Prepare sauce and set aside.  Heat wok or skillet. Add
1/4 cup corn oil and heat to about 400'F.  Add lamb slices and stir-fry
over high heat, stirring continuously,  until meat loses red color and
separates. Remove with slotted spoon  and drain in colander. Clean out
skillet. Reheat skillet, add 1  tablespoon corn oil and 1 tablespoon
sesame oil. Heat until very hot.  Add garlic and leeks and stir-fry
over high heat about 1 1/2 minutes,  until leeks are just tender. Add
cooked lamb and stir-fry sauce and  toss lightly to coat. Transfer to
serving platter.  From Tuscon area newspapers, 1994, 3rd quarter,
courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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