Name: Steamed Eggs and Stir-Fried Pork
Ingredients: 1/4 -(up to); 1/2 lb Lean pork; 10 Water chestnuts; 1 Scallion stalk; 2 tb Oil; 2 tb Soy sauce; 1/2 ts Salt; 1/2 c Stock; 4 Eggs

I go further and say that there is a great need in the contemporary world for more Christian anger. We human beings compromise with sin in a way in which God never does. In the face of blatant evil we should be indignant not tolerant, angry, not apathetic. If God hates sin, His people should hate sin too. If evil arouses His anger, it should arouse ours too. What other reaction can wickedness be expected to provoke in those who love God?

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Grains	Chinese	Eggs	6	Servings

INGREDIENTS

1/4		-(up to)
1/2	lb	Lean pork
10		Water chestnuts
1		Scallion stalk
2	tb	Oil
2	tb	Soy sauce
1/2	ts	Salt
1/2	c	Stock
4		Eggs

INSTRUCTIONS

1. Mince pork, water chestnuts and scallion.
2. Heat oil. Add minced ingredients; stir-fry until pork loses its pinkness
(about 2 minutes).
3. Stir in soy sauce and salt to blend. Then drain mixture and transfer to
a shallow heatproof dish.
4. Heat (but do not boil) stock. Beat eggs very lightly; then slowly stir
in stock and pour over pork mixture.
5. Steam over low heat until eggs set (20 to 30 minutes). See "How-to
Section". Serve right in the steaming dish.
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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