Name: Stir-Fried Fresh Squid W/mushrooms
Ingredients: 3 Or; 4 Dried black mushrooms; 1 lb Fresh squid; 1 c Spanish onion; 2 sl Fresh ginger root; 1 tb Soy sauce; 2 tb Sherry; 1 tb Cornstarch; 3 tb Water (up to); 3 tb Oil; 1 1/2 tb Oil; 1/2 c Stock; 1/2 ts Salt

What you want to be careful of is looking around at people in the church service and seeing people really into it – on their knees, people singing with glazed-over eyes, people expressing a lot of emotion, people weeping – and drawing the conclusion that because people are responding emotionally that they have a deeper connection with God or a more mature faith than the person who is not reacting emotionally at all. This is a profound error.

Gregory Koukl

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	6	Servings

INGREDIENTS

3		Or
4		Dried black mushrooms
1	lb	Fresh squid
1	c	Spanish onion
2	sl	Fresh ginger root
1	tb	Soy sauce
2	tb	Sherry
1	tb	Cornstarch
3	tb	Water (up to)
3	tb	Oil
1 1/2	tb	Oil
1/2	c	Stock
1/2	ts	Salt

INSTRUCTIONS

1. Soak dried mushrooms.
2. Clean squid and cut in 2-inch pieces. Slice onion and soaked mushrooms.
3. Mince ginger root; then combine in a cup with soy sauce and sherry. In
another cup, blend cornstarch and cold water to a paste.
4. Heat oil. Add squid and stir-fry to coat with oil (about 1 minute).
5. Add ginger-soy mixture; stir-fry 1 to 2 minutes more. Remove squid from
pan.
6. Heat remaining oil. Add sliced onion and mushrooms; stir-fry until onion
is translucent. Then return squid.
7. Add stock and salt and heat quickly. Then cook, covered, 2 minutes over
medium heat. 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.

A Message from our Provider:

“The church is prayer-conditioned.”