Hot And Sour Scallop Soup

Think about the insanity of...ministry idolatry. The people in your congregation did not become active participants in your ministry so that collectively they could make you feel better about yourself and more secure with your ministry gifts. God didn’t call you to your particular ministry position so that you could finally cobble together an identity that you could live with. The leadership of the church didn’t call you to be their pastor because they knew that you needed a forum where you could find meaning and purpose. The troubled people in your congregation did not come with their troubles so that you could feel needed, essential, and appreciated. The people who faithfully give don’t give so you can build a successful ministry and bask in the security of your accomplishments. So you will never find in your ministry the rest of heart that every human being seeks. And when you look there, it only ends in anxiety, frustration, hurt, disappointment, anger, and bitterness and may ultimately lead you to question the goodness of God... The only defense against this the gospel of Jesus Christ. It is only when we are living out of the life that grace alone is able to give that we quit seeking life elsewhere. It is only when we are embracing the rest of the forgiveness of grace that we can look at ourselves honestly and grieve without wallowing in debilitating guilt and shame.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs		Fish & seaf, Soups & ste	4	Servings

INGREDIENTS

4	c	Canned low sodium chicken
		broth
1	c	Mushrooms, thinly sliced
1/4	c	Bamboo shoots, sliced
1/2	lb	Sea or bay scallops, sliced
		1/4-inch thick
1	t	Low sodium soy sauce
1/4	t	White pepper
2	T	Cornstarch
3	T	Water, warm
1		Whole egg, beaten
3	T	Rice vinegar
1/3	c	Thinly sliced green onions

INSTRUCTIONS

Place chicken broth, mushrooms and bamboo shoots in saucepan.  Bring
to boil, reduce heat and simmer 5 minutes.  Rinse scallops under cold
running water.  Add scallops, soy sauce and pepper.  Bring to a boil.
Mix the cornstarch with the warm water.  Add cornstarch mixture and
stir a few seconds until thickened.  Stir briskly with a chop stick
and gradually pour in egg.  Remove from heat.  Stir in vinegar (2
tablespoons white wine vinegar may be substituted); sprinkle with
green onion. Serve immediately. Recipe By     : The National  Fisheries
Institute  Posted to MC-Recipe Digest V1 #268  Date: Mon, 28 Oct 1996
15:09:00 -0800  From: Rooby <[email protected]>

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