Name: Stir-Fried Fresh Squid
Ingredients: 1 lb Fresh squid; 1 Scallion stalk; 1 sl Fresh ginger root; 1 tb Cornstarch; 2 tb Water; 2 tb Oil; 1 tb Soy sauce; 1 tb Sherry

All of our discussions of the style and mechanics of worship must be anchored in a deeply biblical and richly gospel-centered understanding of what worship is. We might be tempted at a worship conference to focus exclusively on the style and mechanics of worship. And these are important! But a larger challenge is to link how we approach the week-in, week-out task of planning and leading worship with our theological understanding of worship. Do our planning and leading habits, mechanics, and techniques enable people to experience worship in the deepest, most profound, most Christ-centered way? Does our work form our congregations in a deeply biblical faith? We need a high-octane theology of worship - and one that is not simply articulated in writing, but enacted in our worship and lived out in our lives (John Witvliet).

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	4	Servings

INGREDIENTS

1	lb	Fresh squid
1		Scallion stalk
1	sl	Fresh ginger root
1	tb	Cornstarch
2	tb	Water
2	tb	Oil
1	tb	Soy sauce
1	tb	Sherry

INSTRUCTIONS

1. Clean squid and cut in 1-inch squares. Cut scallion stalk in 1-inch
sections.  Crush ginger root.
2. Blend cornstarch and cold water to a paste.
3. Heat oil. Add scallion and ginger root; stir-fry a few times. Add squid
and stir-fry to coat with oil (about 1 minute).
4. Sprinkle with soy sauce and sherry; stir-fry 2 minutes more.
5. Stir in cornstarch paste to thicken and 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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