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6 servings
suggest servings
| 2 | large | leeks | |
| 3 | each | scallions, spring or green onions | |
| 2 | small | zucchini | |
| 2 | small | carrots | |
| 2 | each | english cucumber | |
| 1 | each | white radish | long |
| 2 | each | fungus | wood ear black |
| 1 | each | egg | |
| 1 | tablespoon | peanut oil | |
| 1/2 | cup | chicken meat, cooked | |
| 2 | medium | tomatoes | |
| Sauce | |||
| 1 | teaspoon | ginger root | juice |
| 1 | teaspoon | dry mustard | |
| 2 | teaspoons | sugar | |
| 1 1/2 | tablespoons | soy sauce | thin |
| 1 1/2 | tablespoons | sesame oil | |
| 1 1/2 | teaspoons | chinkiang vinegar | |
| 1 | tablespoon | tomato juice | freshly squeezed |
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.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 256mg | 11% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 68% | Vitamin C | 28% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
Great meatloaf. I served it with black beans and corn tortillas. Great!
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