Name: Twice Cooked Pork with Spicy Vegetables
Ingredients: 1/2 lb Pork butt in one piece; 5 lg Jyo black mushrooms; 2 sm Dried red chili peppers,; Minced; 2 lg Cloves garlic, minced; 2 ts Fresh ginger root, minced; 1 sm Bell pepper; 1/4 c Bamboo shoots; 1 lg Carrot; 1 Cube bean curd; 1/3 c Mushroom liquid; 1 tb Thin soy sauce; 1 pn Sugar; 1 ts Salt; 2 tb Peanut oil; Cornstarch paste

Sheep are defenseless, liable to stray, pitiful when lost, scattered, stubborn and unintelligent. Clearly, they are desperate for a shepherd. They are dependent on someone to feed protect and lead them to safe green pastures. In the Bible the church leader is called a pastor, a shepherd. The transfer is applicable. It is His charge to “shepherd the flock of God among you (1 Peter 5:2). That means he must feed them on the nutrients of God’s Word, protect them from false teachers (spiritual wolves), warn them about potential dangers, lead them to the fields of holiness and grace and correct them when they stray. Ultimately, Jesus Christ does this through them.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Meats	4	Servings

INGREDIENTS

1/2	lb	Pork butt in one piece
5	lg	Jyo black mushrooms
2	sm	Dried red chili peppers,
		Minced
2	lg	Cloves garlic, minced
2	ts	Fresh ginger root, minced
1	sm	Bell pepper
1/4	c	Bamboo shoots
1	lg	Carrot
1		Cube bean curd
1/3	c	Mushroom liquid
1	tb	Thin soy sauce
1	pn	Sugar
1	ts	Salt
2	tb	Peanut oil
		Cornstarch paste

INSTRUCTIONS

Preparation:  In saucepan, cover pork butt with water,
bring to a boil & simmer for 30 minutes.  Add more hot
water if level goes below pork. Cool pork in its
cooking water. Wash, then soak mushrooms in warm water
for 1 hour.  Squeeze liquid from mushrooms, reserving
liquid. Discard mushroom stems, and halve mushrooms.
Halve, seed & core bell pepper; cut into pieces about
1" by 1 1/2". Slice bamboo to match bell pepper. Peel
carrot; slice on bias into ovals. Remove pork from
cooking water, & parboil carrots in water for 1
minute. Slice 2/3 of pork butt into rectangles same
size as bell pepper.  Save remaining 1/3 for another
dish.
Strain mushroom liquid; combine specified amount with
soy sauce, sugar & salt.  Drain bean curd, rinse in
cold water, and slice same size as bell pepper.
Stir-fry:  Add oil to very hot wok.  When oil begins
to smoke, stir-fry mushrooms, garlic and ginger for 1
minute. Add bell pepper, bamboo shoots, carrots &
pork; stir-fry for 1 minute. Add bean curd & mushroom
liquid; bring to boil.  On medium heat, cover wok &
cook for 1-2 minutes, until bell pepper is bright
green & crisp. Push ingredients up side of wok. Restir
thick cornstarch paste, then dribble into liquid until
it thickens; cook briefly while stirring. Recombine
with ingredients. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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