Try this Chinese- Cold Shredded Vegetables with Chicken recipe, or contribute your own.
Suggest a better descriptionPrepare 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 153 | ||
Calories from Fat: 78 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 45.5mg | 14 % | |
Sodium 161.6mg | 6 % | |
Potassium 373.6mg | 10 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 11.6g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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