Stir-fried Chicken W/eggplant And Hot Pepp

One might think that shame would now drive us to our task (of missions). Do the commands of our Lord mean so little to us? Are we indifferent to Him? Or, if not shame, pity on those who have not heard. Are we unconcerned at the cries of the heathen? Can we weep at television drama and sit dry-eyed before the needs of the lost? Such questions shame us, yet I know that shame will not move us as we ought to be moved. We will need a larger motive than our own humiliation to finish the task. Even the spiritual poverty of the pagan will not do it. We must have a grander vision...a new vision of God. And that vision is majestic, glorious.

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Poultry	4	Servings

INGREDIENTS

1		Chicken breast
1	T	Cornstarch
1	T	Soy sauce
1	T	Sherry
1		Eggplant
2		Or
3		Chili peppers
2		Or
3		Fresh ginger root
1		Clove garlic
2	T	Oil
2	T	Oil
1/4	c	Stock

INSTRUCTIONS

Skin and bone chicken; then slice thin and cut in strips. Combine
cornstarch, soy sauce and sherry. Add to chicken and toss to coat.
Peel eggplant; cut in strips and parboil. Seed and shred chili
peppers. Mince ginger root and garlic. Heat oil. Add chili peppers;
stir-fry until they change color. Remove from pan. Heat remaining  oil.
Add chicken and stir-fry until it loses its pinkness (1-2  minutes).
Add ginger root and garlic; stir-fry a few times more. Add  stock and
eggplant; return chili peppers. Cook, stirring, 1-2 minutes  to heat
through and blend flavors. Serve at once.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 528 Calories From Fat: 224 Total Fat: 25.2g Cholesterol: 74mg Sodium: 1145.9mg Potassium: 612.9mg Carbohydrates: 41.8g Fiber: 5.4g Sugar: 3.1g Protein: 33g