Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Leeks
3 Green onions
2 sm Zucchini
2 sm Carrots
2 Long "seedless type"
-cucumbers
1 Long white radish
2 Wood ear black fungus
1 Egg
1 tb Peanut oil
1/2 c Cooked chicken meat
2 md Tomatoes
SAUCE:
1 ts Juice of ginger root
1 ts Dry mustard
2 ts Sugar
1 1/2 tb Thin soy sauce
1 1/2 tb Sesame oil
1 1/2 ts Chinkiang vinegar
1 tb Freshly squeezed tomato
-juice

Prepare Dressing: In mixing bowl, mix mustard 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 white radish. Cut ends
off cucumber, but don`t peel. Peel carrots radish. Shred
vegetables with shredder or cleaver. Wash tomatoes cut each into
eighths. Shred chicken with fingers. Thinly slice omelet into
strips. Pour boiling water over fungus drain. Cut out hard center
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 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.

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