Pork In Plum Sauce (mwei Jiong Yoke)

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	China, Ethnic, Ham/pork, Main dish, Vegetables	1	Servings

INGREDIENTS

1/4	c	Oil
1		Clove garlic
1	lb	Boned pork
1/3	c	Plum sauce
2		Stalks celery, diced
4		Ginger
1	t	Sherry
2		Carrots
2	t	Sugar
1	t	Salt
1/3	c	Chinese pickled scallions
1/4	c	Water
2	t	Cornstarch
2	T	Water

INSTRUCTIONS

Cut pork into bite size pieces.  Peel carrots, cut into cubes.  Place
oil and garlic in wok.  On high heat, brown pork. Stir-fry 5  minutes.
Add plum sauce, celery, ginger, sherry, carrots, sugar, salt  scallions
and water.  Simmer covered, 12 minutes.  Add cornstarch to  water and
mixture to wok.  Stir until thickened.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Jesus Christ is the shelter from life’s storm.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1390 Calories From Fat: 636 Total Fat: 71.6g Cholesterol: 299.4mg Sodium: 3282.4mg Potassium: 2788.4mg Carbohydrates: 76.3g Fiber: 6.8g Sugar: 17.7g Protein: 104.9g