Name: Stir Fried Beef with Asparagus
Ingredients: 10 md Medium dried black mushrooms *; 1 lb Beef flank or boneless sirloin steak; 1 tb Vegtable oil; 1 ts Cornstarch; 1 ts Salt; 1 ts Sugar; 1 ts Soy sauce ( light or dark ); Dash of white pepper; 1 lb Asparagus; 4 oz Pea pods; 2 Green onions with tops; 1/4 c Chicken broth, cold water in a pinch; 2 tb Cornstarch; 2 tb Oyster sauce; 1 ts Sugar; 3 tb Vegetable oil; 1 ts Finely chopped ginger root; 1 ts Finely chopped garlic; 2 tb Vegtable oil; 1 ts Salt; 2 tb Dry white wine; 1/2 c Chicken broth

God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Chinese	5	Servings

INGREDIENTS

10	md	Medium dried black mushrooms *
1	lb	Beef flank or boneless sirloin steak
1	tb	Vegtable oil
1	ts	Cornstarch
1	ts	Salt
1	ts	Sugar
1	ts	Soy sauce ( light or dark )
		Dash of white pepper
1	lb	Asparagus
4	oz	Pea pods
2		Green onions with tops
1/4	c	Chicken broth, cold water in a pinch
2	tb	Cornstarch
2	tb	Oyster sauce
1	ts	Sugar
3	tb	Vegetable oil
1	ts	Finely chopped ginger root
1	ts	Finely chopped garlic
2	tb	Vegtable oil
1	ts	Salt
2	tb	Dry white wine
1/2	c	Chicken broth

INSTRUCTIONS

Soak mushrooms in warm water until soft, about 30 minutes, drain.  Rinse in
warm water, drain, remove and discard stems, cut caps into 1/2 inch pieces.
Trim fat from beef, cut beef with grain into 2 inch strips.  Cut strips
across grain into 1/8 inch slices.   Toss beef, 1 tablespoon vegetable oil,
1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon sugar, the soy sauce and
white pepper in glass or plastic bowl.  Cover and refrigerate 20 minutes.
Break off tough ends of asparagus as far down as stalks snap easily. Cut
asparagus into 2-inche pieces.  Remove strings from pea pods.  Place pea
pods in boiling water, cover and cook 1 minute, drain.  Immediately rinse
under running cold water, drain.  Cut green onions into 2-ince peices, cut
pieces lengthwise into thin strips.  Mix 1/4 cup chicken broth, 2
tablespoons cornstarch, the oyster sauce and 1 teaspoon sugar.
Add 2 tablespoons vegetable oil to wok, rotate to coat sides.  Add
mushrooms, asparagus and 1 teaspoon salt, stir fry 1 minute.  Add wine,
cook and stir 30 seconds.  Stir in 1/2 cup chicken broth, heat to boiling.
Stir in beef, heat to boiling, stir in cornstarch mixture, cook and stir
until thickened, about 20 seconds.  Add pea pods, cook and stir 30 seconds.
Garnish with green onions
Posted to MC-Recipe Digest V1 #168
Date: Thu, 25 Jul 1996 18:37:36 -0400
From: [email protected]
Serving Ideas : I serve over rice.
NOTES : * 1 cup sliced fresh mushrooms can be substituted for the  black
mushrooms
** I don't use any salt in this dish at ALL.

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