Name: Marty Feins' Lo Mein Shrimp-Chicken-Pork-Beef
Ingredients: 4 tb Oil, peanut; 1 Lg carrot, shredded; 1/2 lb Flank steak or shrimp, pork etc; 2 Stalks celery, shredded; 2 Slices minced ginger; 1 c Thin slice cabbage; 1 Scallion minced; 2 ts Cornstarch; 1/2 lb Thin spaghetti or Chinese egg noodles; 1/2 ts Sugar; 1 tb Light soy; 1/2 ts Salt (optional); 1 tb Light soy

As Christian hedonist preachers we know that every listener longs for happiness. And we will never tell them to deny or repress that desire. Their problem is not that they want to be satisfied but that they are far too easily satisfied. We will instruct them how to glut their soul-hunger on the grace of God. We will paint God’s glory in lavish reds and yellows and blues, and hell we will paint with smoky shadows of gray and charcoal. We will labor to wean them off the milk of the word onto the rich fare of God’s grace and glory. We will bend all our effort, by the Holy Spirit, to persuade our people: 1. That “the reproach of Christ greater wealth than the treasures of Egypt” (Heb. 11:26). 2. That they can be happier in giving than receiving (Acts 20:35). 3. That they should count everything as loss for the surpassing worth of knowing Christ Jesus their Lord (Phil. 3:8). 4. That the aim of all of Jesus’ commandments is that their joy might be full (John 15:11). 5. That if they delight themselves in the Lord He will give them the desires of their heart (Ps. 37:4). 6. That there is great gain in godliness with contentment (1 Tim. 6:6). 7. That the joy of the Lord is their strength (Neh. 8:11). We will not try to motivate their ministry by Kantian appeals to mere duty. We will tell them that delight in God is their highest duty. But we will remind them that Jesus endured the cross for the joy that was set before Him (Heb. 12:2), and that Hudson Taylor, at the end of a life full of suffering and trial, said, ‘I never made a sacrifice.”

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs	Chinese	China, Pastas, Seafood, Archived	1	Servings

INGREDIENTS

4	tb	Oil, peanut
1		Lg carrot, shredded
1/2	lb	Flank steak or shrimp, pork etc
2		Stalks celery, shredded
2		Slices minced ginger
1	c	Thin slice cabbage
1		Scallion minced
2	ts	Cornstarch
1/2	lb	Thin spaghetti or Chinese egg noodles
1/2	ts	Sugar
1	tb	Light soy
1/2	ts	Salt (optional)
1	tb	Light soy

INSTRUCTIONS

Cook spaghetti as directed on package, al dente, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside. Slice
steak very thin, against grain, 2" pieces. Mix together, steak, or any
other raw fish or meats, ginger, scallion, cornstarch, sugar, light soy,
set aside to marinate.
Heat wok to smoking, add 2 tbs oil.
Stir fry meat or fish mixture two minutes, do not overcook, if anything,
slighty under, as it will finish later. Reserve. Add 2 tbs oil, heat, stir
fry carrots, celery and cabbage two minutes, add spaghetti, stir well and
cook a few minutes, add meat mixture, 1 tbs soy and salt. stir a minute to
heat and serve.
You could add onions, or any veggies that you might have in the fridge.
Even chopped brocalli stalks.
Chinese cooking can be designed to fit the fridge or your taste..
Enjoy..
Marty
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”