Name: Pan-Fried Noodles
Ingredients: 1 lb Fresh thin noodles; Peanut oil; 2/3 c Chicken broth; 2 tb Peanut oil; 1 lb Bok choy cut into 2-in sections; 1/2 lb Barbecued pork strips; 1/2 c Chicken broth; 1 tb Thin soy sauce; 1 tb Chinese rice wine =OR=- dry sherry; 1 tb Oyster sauce; 1 tb Cornstarch; dissolved in; 2 tb Cold chicken broth

It is the grace of God that fallen men most detest. If lost men really thought that God is a harsh and cruel deity who deals severely with all who offend Him, they would cower in His presence, and they would do everything possible to avoid His wrath. Men do not fear God, however; they disdain Him. They interpret His grace as weakness and His delay of judgment as inability to achieve His purposes. Men who are sinners do not want to admit their own guilt and thus do not want to petition God for grace. They will have heaven on their own terms or not at all. Thus lost men will go to hell because they hate grace and will have none of it.

Bob Deffinbaugh

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Oriental, Pasta	4	Servings

INGREDIENTS

1	lb	Fresh thin noodles
		Peanut oil
2/3	c	Chicken broth
2	tb	Peanut oil
1	lb	Bok choy cut into 2-in sections
1/2	lb	Barbecued pork strips
1/2	c	Chicken broth
1	tb	Thin soy sauce
1	tb	Chinese rice wine =OR=- dry sherry
1	tb	Oyster sauce
1	tb	Cornstarch; dissolved in
2	tb	Cold chicken broth

INSTRUCTIONS

PORK & VEGETABLE SAUCE
BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and
to loosen them up (about 2 minutes). Drain them well. Scatter the noodles
in a baking pan. Use a pair of chopsticks and your hands to untangle them
as much as possible. Put a layer of the noodles 1-inch deep in each of 2
large, heavy skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth
in each. Cook over a low flame until the broth boils away and the bottom
becomes brown and crisp. From time to time, add a little oil and broth to
keep the noodles moist and allow the crust to develop slowly. This should
take about 10-to-12 minutes. To flip, first shake the pan to make sure the
cake is not stuck to the bottom (if it is, dribble some oil around the edge
to loosen it). Cover the pan with a wide lid. Flip the skillet over,
holding the lid firmly. The cake will drop onto the lid. Slide the cake
back into the pan to brown it on the other side. Add more oil around the
edge if it seems to be sticking. To serve, slide it out onto a plate and
use it as a base for any dish with sauce.
TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it
is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of
pork and stir-fry to heat through. Add the broth. Stir in the soy sauce,
rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it
with the dissolved cornstarch and serve on the bed of pan-fried noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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