Name: Stir-Fry Prawns in Black Bean Sauce
Ingredients: 2 tb Fermented black beans --; Rinsed well; 2 ts Minced garlic; 1 tb Grated gingerroot; 1 lb Large prawns; 1 c Sliced onion; 2 ts Peanut oil; 1 c Chopped bok choy; 1/2 c Red bell pepper --; Julienned; 1/4 c Shiitake or other Asian; Mushrooms -- sliced; 1/2 c Chinese cabbage -- chopped; 1 c Whole snow peas -- ends; Trimmed; 1 ts Light miso; 3/4 c Defatted chicken or fish; Stock; 1 ts Honey; 1 ts Low-sodium soy or tamari; Sauce; 1 tb Arrowroot powder or; Cornstarch; 2 tb Cold water; Chopped cilantro -- for; Garnish

Jesus Christ demands self-denial, that is, self-negation (Matt. 16:24; Mark 8:34; Luke 9:23), as a necessary condition of discipleship. Self-denial is a summons to submit to the authority of God as Father and of Jesus as Lord and to declare lifelong war on one's instinctive egoism. What is to be negated is not personal self or one's existence as a rational and responsible human being. Jesus does not plan to turn us into zombies, nor does he ask us to volunteer for a robot role. The required denial is of carnal self, the egocentric, self-deifying urge with which we were born and which dominates us so ruinously in our natural state. Jesus links self-denial with cross-bearing. Cross-bearing is far more than enduring this or that hardship. Carrying one's cross in Jesus' day, as we learn from the story of Jesus' own crucifixion, was required of those whom society had condemned, whose rights were forfeit, and who were now being led out to their execution. The cross they carried was the instrument of death. Jesus represents discipleship as a matter of following him, and following him as based on taking up one's cross in self-negation. Carnal self would never consent to cast us in such a role. "When Christ calls a man, he bids him come and die," wrote Dietrich Bonhoeffer. Bonhoeffer was right: Accepting death to everything that carnal self wants to possess is what Christ's summons to self-denial was all about.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Seafood	California		6	Servings

INGREDIENTS

2	tb	Fermented black beans —
		Rinsed well
2	ts	Minced garlic
1	tb	Grated gingerroot
1	lb	Large prawns
1	c	Sliced onion
2	ts	Peanut oil
1	c	Chopped bok choy
1/2	c	Red bell pepper —
		Julienned
1/4	c	Shiitake or other Asian
		Mushrooms — sliced
1/2	c	Chinese cabbage — chopped
1	c	Whole snow peas — ends
		Trimmed
1	ts	Light miso
3/4	c	Defatted chicken or fish
		Stock
1	ts	Honey
1	ts	Low-sodium soy or tamari
		Sauce
1	tb	Arrowroot powder or
		Cornstarch
2	tb	Cold water
		Chopped cilantro — for
		Garnish

INSTRUCTIONS

1. In a small bowl mash together black beans, half the garlic, and ginger
until mixture forms a paste. This can also be done in an electric
minichopper or small food processor. Set aside. Peel and devein prawns.
2. In a wok or large skillet over medium-high heat, saute onion in peanut
oil until soft but not brown, stirring constantly. Add remaining garlic,
bok choy, bell pepper, and mushrooms. Stir-fry for 5 minutes. Add cabbage,
snow peas, and black bean mixture. Cover and let cook for 2 to 3 minutes.
3. In a small bowl mix together miso and broth. Add to stir-fry with honey,
soy sauce, and prawns. Stir-fry until prawns turn pink. In a small bowl mix
together arrowroot and the water and add to stir-fry. Cook until slightly
thickened (3 minutes). Serve at once. Pass around chopped cilantro for
garnish.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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