Name: Fried Potato with Ginger and Mushroom Sauce
Ingredients: 2 Potatoes (cut into rounds) (up to 3); Oil for deepfrying [1/2 inch]; 1 ts Cornstarch/flour; 2 tb Water; 2 tb Oil; 1 ts Garlic (chopped); 1/2 Sweet pepper (cut into strips); 2 Scallions (1 inch sections); 4 tb Light soy sauce; 1 ts Sugar; 1/2 ts Ground white pepper; Coriander

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Thai	Thai	1	Servings

INGREDIENTS

2		Potatoes (cut into rounds) (up to 3)
		Oil for deepfrying [1/2 inch]
1	ts	Cornstarch/flour
2	tb	Water
2	tb	Oil
1	ts	Garlic (chopped)
1/2		Sweet pepper (cut into strips)
2		Scallions (1 inch sections)
4	tb	Light soy sauce
1	ts	Sugar
1/2	ts	Ground white pepper
		Coriander

INSTRUCTIONS

GARNISH
Deep fry potatoes until golden brown. Mix the flour and water. Fry the
garlic and add the rest in turn. Finally thicken with the cornstarch/water
mixture. Pour over the potatoes and garnish with coriander.
Posted to rec.food.recipes by zeke@reed.edu (Zeke Koch) on 92.

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