Stir-fried Shrimp And Vegetables #1

When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	6	Servings

INGREDIENTS

3		Or
4		Black mushrooms
1/2	lb	Shrimp
1	t	Cornstarch
1/4	t	Salt
1	T	Sherry
1		Cucumber
1/2	c	Bamboo shoots
1	c	Carrots
2		Fresh ginger root
1 1/2	T	Oil
2	T	Oil
1/2	t	Sugar
1/4	t	Salt

INSTRUCTIONS

Soak dried mushrooms. Shell and devein shrimp. Combine cornstarch,
salt and sherry; then add to shrimp and toss to coat. Peel and sliver
cucumber. Sliver bamboo shoots and soaked mushrooms. Sliver and
parboil carrots. Mince ginger root. Heat oil. Add ginger root;
stir-fry a few times. Add shrimp and stir-fry until pink (about 3
minutes). Remove from pan. Heat remaining oil. Add slivered  vegetables
and stir-fry until nearly done (2 to 3 minutes). Return  shrimp, along
with sugar and remaining salt. Stir-fry only to heat  through and blend
flavors (about 1 minute). 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: 185 Calories From Fat: 99 Total Fat: 11.1g Cholesterol: 47.6mg Sodium: 584.8mg Potassium: 182.7mg Carbohydrates: 13.7g Fiber: 1g Sugar: 2.1g Protein: 7.1g