Name: Sweet and Sour Pork (Tiem Shuen Gee Yok)
Ingredients: 1 lb Pork fillet; 1 tb Rice Wine; 1 tb Soy sauce; 1/2 c Cornstarch; 1 sm Carrot; 1 lg Green pepper; 2 sl Canned pineapple; 4 Chinese dried mushrooms; 1 cl Garlic; 1/4 c White vinegar; 1/2 c Water; 1/8 ts Black pepper; 1 tb Soy sauce; 1 tb Salt; 5 tb Sugar; 1 ts Dried chili pepper; 1 tb Cornstarch; 1 tb Water; Oil for deep frying; 2 tb Oil

The justification for works on the NCT (New Covenant Theology) seems to be at least fivefold. First, it has seemed to some of us that if the New Testament is the apex of God’s revelation, then we ought to read the earlier parts of Scripture in its light. The point seems self-evident, but for some of us it was nevertheless hard to arrive at. Second, the NT is very explicit in making believers “slaves” of Jesus Christ. The implications of this are far reaching; here we simply note the fact. Third, a nagging question arises when OT law becomes too prominent in discussions of Christian morals and ethics. The question is: Which is the higher revelation of the character of God, the Ten Commandments or the person, work and teaching of Jesus Christ?... A fourth thing calls for an understanding of NCT: the renewed emphasis in our day on exegetical and biblical theology as a source of systematic. This has inevitably called into question the way Christians read their creeds and confessions. Finally, in one of the odd providences that the Lord sometimes sends our way, those who defend New Covenant Theology find themselves falling in with an emphasis that has been prominent throughout church history.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits, Vegetables	Chinese	Chinese, Pork, Fruits, Vegetables	1	Servings

INGREDIENTS

1	lb	Pork fillet
1	tb	Rice Wine
1	tb	Soy sauce
1/2	c	Cornstarch
1	sm	Carrot
1	lg	Green pepper
2	sl	Canned pineapple
4		Chinese dried mushrooms
1	cl	Garlic
1/4	c	White vinegar
1/2	c	Water
1/8	ts	Black pepper
1	tb	Soy sauce
1	tb	Salt
5	tb	Sugar
1	ts	Dried chili pepper
1	tb	Cornstarch
1	tb	Water
		Oil for deep frying
2	tb	Oil

INSTRUCTIONS

  PREPARATION:
Cut pork into 3/4-inch cubes.  Mix the sherry and 1 tablespoon soy sauce
together, and add to the pork. With your fingers rub the mixture into meat.
Still using your fingers, roll the cubes in about 1/2 cup cornstarch until
thoroughly dredged but not too thickly covered. (The fineness of the end
result of this recipe depends on the meat's being crisp -- never soggy.)
Cut the carrot on the diagonal into 1/4-inch slices. Cut the green pepper
in half; remove seeds and cut into 1-inch squares. Cut the pineapple slices
into 1/2-inch wedges. Wash the Chinese mushrooms and soak in warm water for
30 minutes.  Drain, remove stems. Cut into 1/2-inch strips. Smash, peel,
and mince garlic. Combine garlic, carrots, green pepper, pineapple, and
mushrooms.  Combine vinegar, 1/2 cup water, black pepper, 1 tablespoon soy
sauce, salt, sugar, and chili pepper. In a cup, mix 1 tablespoon cornstarch
with 1 tablespoon water.
  COOKING:
Heat oil in deep fry pan to 375-degrees.  Cook pork cubes a few at a time
until very light brown, about 5 minutes. Stir with a chopstick occasionally
so that the cubes do not touch each other. Drain on paper towels, and keep
hot in low oven (200-degrees). Repeat this process, cooking pork in hot oil
until cubes float and are golden brown -- 2 to 3 minutes. (This double
cooking insures that the meat will be crisp.) Heat the water-vinegar
mixture in small saucepan. In a medium-sized skillet or wok, heat 2
tablespoons of oil at high heat.  Add vegetable-pineapple mixture and
stir-fry for 4 minutes. Add the hot water-vinegar mixture to the vegetables
and stir well.  Add the cornstarch mixture, and cook and stir until
thickened, about 1 minute. Pour sauce over pork cubes and mix.
SOURCE: ORIENTAL COOKING by Schryver
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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