Stir-fried Pork And Lily Buds With Eggs

It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Meat	4	Servings

INGREDIENTS

1/4	c	Lily buds
2	T	Cloud Ear mushrooms
1/2	lb	Lean pork
1	T	Soy sauce
1	t	Sugar
1		Scallion
1		Or
2		Fresh ginger root
2		Eggs
1 1/2	T	Oil
1 1/2	T	Oil
1/4	t	Salt

INSTRUCTIONS

Separately soak lily buds and cloud ear mushrooms. Shred pork.  Combine
soy sauce and sugar; add to pork and toss. Shred cloud ear  mushrooms.
Shred scallion stalk; cut its green leaves in 2-inch  sections. Mince
ginger root. Beat eggs lightly. Heat oil. Add eggs  and scramble
quickly; remove while still moist. Heat remaining oil.  Add ginger
root; stir-fry a few times, then add pork and stir-fry  until it loses
its pinkness. Add salt, scallion, lily buds and cloud  ear mushrooms.
Stir-fry 1 minute; then cook, covered, 1 to 2 minutes  more over medium
heat. Return scrambled eggs to pan and stir in only  to releat. Serve
at once.  NOTE: This dish, known as Moo Shoo Pork or Kiangsu Egg Dish,
is  usually accompanied by thin pancakes called Peking Doilies (see
recipe). The diner places some of the mixture on his doily, rolls it
up to enclose the filling and picks it up with his fingers.
VARIATIONS: After step 5, add 1/2 cup bamboo shoots, shredded, and
stir-fry 1/2 minute more.  In step 7, add with the eggs, 1/2 cup bean
sprouts, blanched;  stir-fry only to heat through.  Omit the soy sauce
and sugar in step 2. In step 7, add with the eggs a  mixture of 1/4
teaspoon sugar, 2 teaspoons light soy sauce and a dash  of pepper.
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: 304 Calories From Fat: 164 Total Fat: 18.4g Cholesterol: 130.4mg Sodium: 586.8mg Potassium: 282.7mg Carbohydrates: 15.9g Fiber: <1g Sugar: 1.4g Protein: 18.1g