Name: Garlicky Pork-And-Asparagus Pancakes
Ingredients: 1/3 c Sifted all-purpose flour; 4 ts Sugar; 1/4 ts Salt; 1/4 ts Pepper; 5 lg Eggs; beaten until frothy; 1/2 lb Ground pork shoulder; 6 md Scallions; trimmed sliced thin (include some green tops); 3 lg Garlic cloves peeled and minced; 2 ts Oriental sesame oil; 1/2 lb Tender young asparagus trimmed of coarse stem ends peeled and cut into moderately fine julienne; 2 tb Vegetable oil; 1 1" cube ginger peeled and minced; 1/3 c Soy sauce; 1 tb Cider vinegar; 1 tb Mirin (sweet rice wine); 1 ts Hot sesame oil

Like the daily manna that God provided the Israelites in the desert, He provides the fresh grace that is sufficient for each day’s burdens (2 Cor. 12:9). Entrust the unpredictable future to the predictable grace of Him who promises “your strength will equal your days” (Dt. 33:25-NIV). “[Cast] all your anxiety on Him, because He cares for you (1 Pet. 5:7). Then trust Him for all things. For all things and your life lie in the palm of His wise and loving hands (Pro. 3:5-8). And if His firm grip is upon you, how can you be gripped with anxiety?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Vegetables		Breakfast	4	Servings

INGREDIENTS

1/3	c	Sifted all-purpose flour
4	ts	Sugar
1/4	ts	Salt
1/4	ts	Pepper
5	lg	Eggs; beaten until frothy
1/2	lb	Ground pork shoulder
6	md	Scallions; trimmed sliced thin (include some green tops)
3	lg	Garlic cloves peeled and minced
2	ts	Oriental sesame oil
1/2	lb	Tender young asparagus trimmed of coarse stem ends peeled and cut into moderately fine julienne
2	tb	Vegetable oil
1		1" cube ginger peeled and minced
1/3	c	Soy sauce
1	tb	Cider vinegar
1	tb	Mirin (sweet rice wine)
1	ts	Hot sesame oil

INSTRUCTIONS

DIPPING SAUCE
SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large
bowl. Make a well in the center and pour the eggs into it. Stir just enough
to combine the ingredients. In a medium skillet set over moderate heat,
stir-fry the pork, scallions, and two-thirds of the garlic in the sesame
oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the
meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then
allow the mixture to cool to room temperature. In a separate bowl, combine
the remaining ingredients, except the vegetable oil, to make a dipping
sauce. When the pork mixture is cool, stir it into the reserved batter.
Heat the vegetable oil in a large skillet over moderately high heat until
ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with
the batter and drop the batter into the hot oil, evening up the ragged
edges of the pancake. Add 3 more pancakes to the skillet, smoothing the
edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them
on paper towels, then keep them warm on an uncovered platter in a 250F
oven. Fry the rest of the pancakes, adding more vegetable oil to the
skillet if needed. Serve the pancakes hot with the dipping sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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