See below ingredients and instructions of the recipe
2 lg Leeks 2 md Tomatoes
3 Green onions SAUCE:
2 sm Zucchini 1 ts Juice of ginger root
2 sm Carrots 1 ts Dry mustard
2 Long "seedless type" 2 ts Sugar
-cucumbers 1 1/2 tb Thin soy sauce
1 Long white radish 1 1/2 tb Sesame oil
2 Wood ear black fungus 1 1/2 ts Chinkiang vinegar
1 Egg 1 tb Freshly squeezed tomato
1 tb Peanut oil -juice
1/2 c Cooked chicken meat
Prepare Dressing: In mixing bowl, mix mustard and sugar; gradually add
thin soy sauce, blend to avoid lumping. Squeeze some peeled ginger
root through a garlic press to extract juice. Squeeze juice from
tomato. Add other sauce ingredients; stir well and set aside.
Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm water
for 1 hour. Beat egg; fry very thin omelet in large skillet greased
with peanut oil. Fry both sides gently. Set aside to cool.
Trim leeks, green onions, zucchini, carrots and white radish. Cut ends
off cucumber, but don`t peel. Peel carrots and radish. Shred
vegetables with shredder or cleaver. Wash tomatoes and cut each into
eighths. Shred chicken with fingers. Thinly slice omelet into
strips. Pour boiling water over fungus and drain. Cut out hard center
and cut floppy ears into thin strips.
Finish: Layer shredded vegetables in center of serving plate,
mounding slightly as you build layers of cucumber, carrot, chicken,
fungus, zucchini, egg, leeks, radish, green onion and so on, ending
with cucumber. Arrange tomatoe wedge around outer edge. Working from
center of vegetable mound, arrange egg strips like spokes of a wheel.
Add dressing and serve.