Lo Mein Stir-fried Pork/shrimp Mixture #1

There may be circumstances in your earthly lot which at this moment are peculiarly trying. You look around and wonder how this or that circumstance will terminate. At present it looks very dark-clouds and mists hang over it, and you fear lest these clouds may break, not in showers upon your head, but burst forth in the lightning flash and the thunder stroke! But all things are put in subjection under Christ's feet! That which you dread cannot take place except by His sovereign will-nor can it move any further except by His supreme disposal. Then make yourself quiet. He will not allow you to be harmed. That frowning providence shall only execute His sovereign purposes, and it shall be among those all things which, according to His promise, shall work together for your good. None of our trials come upon us by chance! They are all appointed in weight and measure-are all designed to fulfill a certain end. And however painful they may at present be, yet they are intended for your good. When the trial comes upon you, what a help it would be for you if you could view it thus, “This trial is sent for my good. It does not spring out of the dust. The Lord Himself is the supreme disposer of it. It is very painful to bear; but let me believe that He has appointed me this peculiar trial, along with every other circumstance. He will bring about His own will therein, and either remove the trial, or give me patience under it, and submission to it.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	4	Servings

INGREDIENTS

1/2	lb	Shrimp
1	T	Cornstarch
1/2	lb	Lean pork
1/2	lb	Spinach
2		Scallion stalks
2	T	Oil
1 1/2	T	Soy sauce
1	T	Sherry
1	ds	Pepper

INSTRUCTIONS

Shell, devein and dice shrimp; then dredge lightly in cornstarch.
Sliver pork, or cut in strips. Wash and stem spinach. Mince  scallions.
Heat oil. Add scallions and stir-fry a few times until  translucent.
Add pork; stir-fry until it loses its pinkness (2 to 3  minutes). Then
sprinkle with soy sauce. Add shrimp, stir-fry until  pinkish, then
sprinkle with sherry and pepper. Add spinach leaves and  stir-fry until
dark green and softened, but not limp. Then combine  mixture with
soft-fried or tossed noodles, as indicated in main  recipe. VARIATION:
For the spinach, substitute Chinese cabbage stems,  cut in 1-1/2 inch
sections and blanched.  FOR USE WITH SOFT-FRIED OR  TOSSED NOODLES
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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