Name: Gourmet Vegetables
Ingredients: 1/2 c Raw beef, finely sliced; 1 1/2 c Bamboo shoots, sliced; 1/2 ts Sugar; 1/2 c Chinese dried mushrooms (presoaked), finely sliced; 1 c Celery, finely sliced; 1/3 c Dried onion, finely sliced; 1 1/2 c Rice sticks (mai fun); 2 tb Vegetable oil; Oil for deep frying; 1 ts Salt; 1/2 c Chicken stock; 1/2 ts MSG (optional); 1/2 ts Soy sauce; 2 ts Cornstarch and water made into a paste

Before you marry make sure the Lord has guided you into that decision. Is it only an emotional choice or one out of desperation? Is it one that brings peace to both of your hearts because you know that the relationship is of the Lord? This is all the difference between having a happy marriage and making the worst mistake of your life. Look for red flags! Is the person truly and genuinely committed to Jesus Christ? Is the man working a job? Is the person without addictions? Is there harmony between the two of you? Is there a mutual commitment toward moral and spiritual purity? Is there the ability to discuss all subjects without hostility? Is the relationship not based on fear, control or disrespect? Is this a person you would consider spending the rest of your life with? Another good question is to ask is if the individual would be a good husband and father or wife and mother. Bathe the matter in prayer!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Chinese	Vegetables, Chinese, Side dish	4	Servings

INGREDIENTS

1/2	c	Raw beef, finely sliced
1 1/2	c	Bamboo shoots, sliced
1/2	ts	Sugar
1/2	c	Chinese dried mushrooms (presoaked), finely sliced
1	c	Celery, finely sliced
1/3	c	Dried onion, finely sliced
1 1/2	c	Rice sticks (mai fun)
2	tb	Vegetable oil
		Oil for deep frying
1	ts	Salt
1/2	c	Chicken stock
1/2	ts	MSG (optional)
1/2	ts	Soy sauce
2	ts	Cornstarch and water made into a paste

INSTRUCTIONS

In deep-fat fryer, heat oil to 350 F. Add rice sticks, cook until light &
crisp. Put 2 tbs. vegetable oil into preheated wok or skillet, use high
heat to bring oil to a sizzle. Add beef & toss & turn rapidly for 1-2
minutes. Remove from pan when half-cooked. Into same utensil add salt & all
sliced ingredients. Bring to medium high heat & toss & turn all ingredients
for 2 minutes. Add chicken stock combined with MSG. Cover & cook over
medium heat 3 minutes.  Add soy sauce, sugar & the half-cooked beef.
Increase to high heat, continue to toss-cook. When all ingredients are
thoroughly blended, immediately add cornstarch/water paste. Toss-cook just
until sauce thickens, about 1 minute, no longer. Place on serving dish &
top with crisp rice sticks.
Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments:
GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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