Treasures Of The Earth – We Love God!

God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Vegetables		Veglife1	1	Servings

INGREDIENTS

1		White onion, diced
1		Carrot, diced
1/4	c	Dried wood ears, rehydrated
		diced
2 1/4	c	Diced fresh mushrooms, a
		mix of
		chanterelle
		Oyster, and shiitake is
		good
1		Zucchini, diced
1		8 ounce can water chestnuts
		drained diced
1		Red bell pepper, diced
6		Ears baby corn, sliced into
		1/2-inch rounds
1/2	c	Diced chicken or duck flavor
		seitan see glossary
6	oz	Baked, seasoned tofu
		diced
1		8 ounce can pineapple
		chunks with juice
1/2	c	Shiitake Broth, enter
		shiitake
		under ingredient
		Search) or vegetable broth, Search or vegetable broth
1/4	c	Seasoned rice vinegar, see
		glossary
2	T	Low sodium soy sauce
1	T	Cornstarch
1/2	t	Cayenne pepper

INSTRUCTIONS

Heat a nonstick or well-seasoned wok over medium-high heat and quickly
stir-fry onion and carrot about 3 minutes. Add wood ears and fresh
mushrooms and stir-fry 3 minutes, then add zucchini, water chestnuts,
and bell pepper and stir-fry another 3 minutes. Add corn, seitan,
tofu, and pineapple, stirring occasionally, for 5 to 7 minutes, until
carrot is crisp-tender. 2. In a small dish, combine broth, vinegar,
soy sauce, cornstarch, and cayenne, stirring until thoroughly mixed.
Push vegetables toward the sides of wok, forming a well. Add liquid  to
center of wok, stirring constantly until thickened, then stir well  to
coat vegetables with sauce. Makes 6 servings.  MC-Busted By Karen C.
Greenlee  By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14,
1999.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 661 Calories From Fat: 27 Total Fat: 3.2g Cholesterol: 45.4mg Sodium: 1357mg Potassium: 3253.4mg Carbohydrates: 176.8g Fiber: 16.9g Sugar: 101.7g Protein: 21.3g