Stir-fried Fish With Lily Buds

Seeking mortification of sin just to quiet the soul and find relief from the torment of the conscience, all the while neglecting to deal with the root cause of sin, is a result of self-love. Men are diverted from coming to God this way. This is of the most common deception in which men ruin their souls. They seek to apply themselves to victory over the troubling sin but do not allow their conviction to lead them to the gospel. They perish in their 'reformation'.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Fish	4	Servings

INGREDIENTS

12		Lily buds
1		2-lb fish
1	T	Cornstarch
2	T	Water
1		Scallion stalk
3	T	Stock
2	T	Soy sauce
1	T	Sherry
2	t	Cornstarch
2		up to
3	T	Oil
1/2	t	Salt

INSTRUCTIONS

Soak lily buds. Bone fish and cut against the grain in 1/2-inch
slices. Blend cornstarch and cold water to a paste. Add to fish and
toss gently to coat. Mince scallion. Cut soaked lily buds in two.
Combine stock, soy sauce, sherry and remaining cornstarch. Heat oil.
Add salt, then minced scallion, and stir-fry a few times. Add fish  and
stir-fry gently until nearly done (about 4 minutes). Add lily  buds and
stir-fry 2 minutes more. Transfer fish and lily buds to a  warm serving
platter, leaving liquids in pan. Stir in  stock-cornstarch mixture to
thicken. Pour sauce over fish and lily  buds. 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: 173 Calories From Fat: 108 Total Fat: 12.2g Cholesterol: 9.6mg Sodium: 1820.3mg Potassium: 262.9mg Carbohydrates: 5.6g Fiber: <1g Sugar: <1g Protein: 9.2g