Name: Shark's Fin Omelet #2
Ingredients: 1/2 c Dried shark's fin; 2 Scallion stalks; 2 sl Ginger root; 1 c Stock; 2 tb Sherry; 1/2 ts Salt; 1 ds Pepper; 2 tb Oil; 6 Eggs; 1/2 ts Salt (up to); 4 tb Oil

Even when preaching the Word of God does not soften and save and heal, it is not necessarily ineffective. This preaching of the Word may be doing God’s terrible work of judgment. It may be hardening people, and making their ears so dull that they will never want to hear again. There is a judgment in this world – not just in the world to come (Romans 1:24) – and oh, how we should flee from it…. Take heed how you hear! Don’t be cavalier in the hearing of God's Word week after week. If it is not softening and saving and healing and bearing fruit, it is probably hardening and blinding and dulling (see 2 Corinthians 2:16).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Eggs	8	Servings

INGREDIENTS

1/2	c	Dried shark's fin
2		Scallion stalks
2	sl	Ginger root
1	c	Stock
2	tb	Sherry
1/2	ts	Salt
1	ds	Pepper
2	tb	Oil
6		Eggs
1/2	ts	Salt (up to)
4	tb	Oil

INSTRUCTIONS

1. Soak shark's fin. Cut scallions in 1-inch sections. Slice gingcr root.
2. Combine stock, sherry, salt and pepper.
3. Heat oil. Add scallions and ginger root; stir-fry a few times. Add
shark's fin and stock-sherry mixture. Heat quickly; then simmer, covered, 5
minutes over medium-low heat. Drain, discarding liquid, scallions and
ginger root.
4. Beat eggs, then season with remaining salt. Stir in shark's fin.  Heat
remaining oil. Add egg mixture and cook as in "Basic Omelet". When the
bottom begins to set, slowly fold omelet over with a spatula. Let it brown
lightly while keeping the inside still soft and semi-liquid. Serve at once.
VARIATION: Omit steps 2 and 3. Place the shark's fin in a saucepan with
water to cover. Add 1 scallion stalk, sliced; 1 slice fresh ginger root,
crushed; and 2 tablespoons sherry. Bring to a boil; then simmer 15 minutes.
Rinse and drain; then add fins to thc beaten eggs, along with the salt, 1
tablespoon sherry, a dash of pepper, and 1 slice fresh ginger root and 1
scallion, both minced. Cook egg mixture as in step 5.
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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