Name: Stir-Fried Bean Sprouts and Pork
Ingredients: 1 lb Bean sprouts; 1/2 c Lean pork; 2 ts Cornstarch; 2 ts Sherry; 1/2 ts Sugar; 1/4 ts Salt; 1 tb Soy sauce; 1 tb Oil; 2 tb Oil; 1/4 c Stock; 1/4 ts Salt

The first aspect of common grace is what we might call negative or preventative. Its essential characteristic is that of restraint. Although the restraint that God places upon sin and its effects is neither complete (else no sin would exist at all) nor uniform (else all men would be equally evil or good), it is of such a nature that the expression and effects of human depravity are not permitted to reach the maximum height of which they are capable.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Chinese	Vegetable	6	Servings

INGREDIENTS

1	lb	Bean sprouts
1/2	c	Lean pork
2	ts	Cornstarch
2	ts	Sherry
1/2	ts	Sugar
1/4	ts	Salt
1	tb	Soy sauce
1	tb	Oil
2	tb	Oil
1/4	c	Stock
1/4	ts	Salt

INSTRUCTIONS

1. Blanch bean sprouts. Cut pork in matchstick-like strips.
2. Combine cornstarch, sherry, sugar, salt and soy sauce. Add to pork and
toss to coat. Let stand 15 minutes, turning meat occasionally.
3. Heat oil. Add bean sprouts; stir-fry 1 to 2 minutes, then remove from
pan.
4. Heat remaining oil. Add pork and stir-fry until it loses its pinkness
(about 2 minutes).
5. Add stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.
6. Return bean sprouts, stir in only to reheat. Sprinkle with remaining
salt and serve at once. VARIATIONS:
1. For the pork, substitute lean beef, chicken, duck or shrimp.
2. In step 3, add with the bean sprouts any of the following, slivered:
bamboo shoots, celery, cucumbers or mushrooms.
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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