Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------------VEGETABLES:--------------------------------
2 ea large leeks 1 ea long white radish
3 ea green onions 1 ea egg
2 ea small zucchini 1 tb peanut oil
2 ea small carrots 1/2 c cooked chicken meat
2 ea long, seedless, cucumbers 2 ea medium tomatoes

-----------------------------------SAUCE:-----------------------------------
1 ts juice of ginger root 1 1/2 tb sesame oil
1 ts dry mustard 1 1/2 ts Chinkiang vinegar
2 ts sugar 1 tb freshly squeezed tomato juic
1 1/2 tb thin soy sauce

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.
Serves 4
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