Try this Chinese- Cold Shredded Vegetables with Chicken recipe, or contribute your own.Suggest a better description
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. 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|
|Calories from Fat: 78 (51%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 153
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