Name: Noodle Pancake Stir-Fried Pork Topping
Ingredients: 1 c Lean pork; 2 ts Cornstarch; 2 ts Sherry; 1 1/2 c Chinese cabbage; 1/2 c Bamboo shoots; 1/2 c Fresh mushrooms; 1 tb Cornstarch; 1/4 c Stock; 2 tb Oil; 1/2 ts Salt; 1/2 c Stock

This does not mean that I cannot desire to be blessed by my service to God. In fact, God promises to bless our obedience according to His loving purposes, and in some measure He uses these blessings to encourage us to honor His standards. The point is not that His blessings should never motivate us at all, but they cannot be the driving force of our service. His blessings are the oil that helps the machinery of obedience operate, but love for God and desire for His glory are the pistons and wheels.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	4	Servings

INGREDIENTS

1	c	Lean pork
2	ts	Cornstarch
2	ts	Sherry
1 1/2	c	Chinese cabbage
1/2	c	Bamboo shoots
1/2	c	Fresh mushrooms
1	tb	Cornstarch
1/4	c	Stock
2	tb	Oil
1/2	ts	Salt
1/2	c	Stock

INSTRUCTIONS

1. Shred pork. Combine comstarch and sherry; then add to pork and toss to
coat.
2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms.
3. Blend remaining cornstarch and cold stock to a paste.
4. Heat oil. Add salt, then pork, and stir-fly until pork loses its
pinkness.
5. Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat
quickly. Then cook, covered, over medium heat until done (about 2 minutes).
6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake
and serve.
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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