Name: Steamed Mushrooms
Ingredients: 8 Dried "jyo" black mushrooms; 8 Large button mushrooms; 2 c Stock; 1 Piece star anise; 1/2 ts Sichuan peppercorns; 1/2 c Plum sauce; 1 tb Warm water; 2 tb Dry mustard; 3 tb Water; 1/2 ts White vinegar; 1 ts Thin soy sauce; 1 lb Fatty pork shoulder; 1/2 ts Cornstarch; 1 ts Water; 1 ts Oyster sauce; 1 ts Dark soy sauce; 1/4 ts Black pepper; 2 Green onions, minced; 1/4 ts Fresh ginger, minced; 1 ts Chinese parsley, minced

Nowhere in the Bible is the “mind,” per se, described as evil or unworthy of being the means by which God communicates with us. What the Bible does denounce is intellectual pride, but not the intellect itself. It is humility that we need, not ignorance. I stand opposed to arrogant and cynical intellectualism. But that is not the same thing as using the mind God has given us, with the help of the Holy Spirit and the instruction of Scripture, to evaluate and discern and critically assess what is happening in both the church and the world. Whereas some things that God says and does are transrational, insofar as they are mysterious and often go beyond our ability to fully comprehend, God never does things that are irrational in the sense that they might violate the fundamental laws of logic or the reasonable and rational truths of Holy Scripture.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese	8	Servings

INGREDIENTS

8		Dried "jyo" black mushrooms
8		Large button mushrooms
2	c	Stock
1		Piece star anise
1/2	ts	Sichuan peppercorns
1/2	c	Plum sauce
1	tb	Warm water
2	tb	Dry mustard
3	tb	Water
1/2	ts	White vinegar
1	ts	Thin soy sauce
1	lb	Fatty pork shoulder
1/2	ts	Cornstarch
1	ts	Water
1	ts	Oyster sauce
1	ts	Dark soy sauce
1/4	ts	Black pepper
2		Green onions, minced
1/4	ts	Fresh ginger, minced
1	ts	Chinese parsley, minced

INSTRUCTIONS

SAUCES
FILLING
Preparation:  Wash & soak "jyo" mushrooms in warm water for at least 1
hour. Add star anise and peppercorns to stock. Stew button mustrooms in
stock for 30 minutes; remove from stock; discard mushroom stems. Strain
stock for use in another dish. Mix plum sauce with warm water in dip
saucer, cover & reserve. Make a paste of dry mustard & water; cover & let
marry for 30 minutes; then add white vinegar & thin soy sauce.
Filling:  Finely chop pork shoulder.  Mix cornstarch & water; add oyster
sauce, soy sauce & black pepper. Add chopped pork; work with your fingers
into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to
stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of
filling on each mushroom. Arrange on serving plate.
Steaming:  In steamer, bring water to rapid boil first; steam "jyo"
mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan
to reheat before serving, steam for 5 minutes less, then reheat for 10
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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