Shrimp And Vegetable Saute, Chinese Style (mf)

There may be circumstances in your earthly lot which at this moment are peculiarly trying. You look around and wonder how this or that circumstance will terminate. At present it looks very dark-clouds and mists hang over it, and you fear lest these clouds may break, not in showers upon your head, but burst forth in the lightning flash and the thunder stroke! But all things are put in subjection under Christ's feet! That which you dread cannot take place except by His sovereign will-nor can it move any further except by His supreme disposal. Then make yourself quiet. He will not allow you to be harmed. That frowning providence shall only execute His sovereign purposes, and it shall be among those all things which, according to His promise, shall work together for your good. None of our trials come upon us by chance! They are all appointed in weight and measure-are all designed to fulfill a certain end. And however painful they may at present be, yet they are intended for your good. When the trial comes upon you, what a help it would be for you if you could view it thus, “This trial is sent for my good. It does not spring out of the dust. The Lord Himself is the supreme disposer of it. It is very painful to bear; but let me believe that He has appointed me this peculiar trial, along with every other circumstance. He will bring about His own will therein, and either remove the trial, or give me patience under it, and submission to it.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Vegetables, Grains	Chinese	Seafood-fs, Skillet-fs	2	Servings

INGREDIENTS

1	t	Anchovy paste
1	T	Soy sauce
1	t	Sugar
1/4	c	Chicken broth
		Dried red pepper flakes
1	T	Vegetable oil
1	T	Sesame oil
1	c	Seeded red bell peppers, cut
		into 1 inch squares
1		Scallion, whites thinly
		sliced greens cut into
		rounds kept separate
1	lb	Deveined peeled shrimp
		halved
1		Clove minced garlic
1	c	Thawed frozen peas
1/4	c	Chiffonade of mint
1/4	c	Basil leaves

INSTRUCTIONS

Whisk anchovy paste, soy sauce, sugar, broth and season with red
pepper flakes. In a large skillet or wok, heat the vegetable and
sesame oils. Add peppers and scallion whites and stir fry or saute,
stirring continuously for one minute. Add shrimp and saute for  another
minute. Add garlic and saute for 15 seconds until you get a  good whiff
of its aroma.  Add liquid ingredients and peas, half of mint and basil
leaves and  simmer for a minute or two just until the shrimp are cooked
through  and the vegetables are tender but still crisp.  Taste and
season and transfer to a bowl; serve over rice, garnish with  remaining
mint, basil and green scallions rounds.  Yield: 2 servings  Busted by
Gail Shermeyer <4paws@netrax.net> on Jul 12, 97  Recipe by: COOKING
MONDAY TO FRIDAY SHOW #MF6657 Posted to MC-Recipe  Digest V1 #675 by
4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997

A Message from our Provider:

“Hurting? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 439 Calories From Fat: 155 Total Fat: 17.5g Cholesterol: 285.8mg Sodium: 1965.8mg Potassium: 1178.3mg Carbohydrates: 32g Fiber: 11.1g Sugar: 13.1g Protein: 40.6g