Chinese: Cold Shredded Vegetables With Chicke Recipe




Chinese: Cold Shredded Vegetables With Chicke Ingredients

2 large leeks
3 green onions
2 small zucchini
2 small carrots
2 long seedless type cucumbers
1 long white radish
2 wood ear black fungus
1 egg
1 tbsp peanut oil
1/2 cup cooked chicken meat
2 medium tomatoes
1 sauce:
1 tsp juice of ginger root
1 tsp dry mustard
2 tsp sugar
1 1/2 tbsp thin soy sauce
1 1/2 tbsp sesame oil
1 1/2 tsp chinkiang vinegar
1 tbsp freshly squeezed tomato juice

A Recipe for
Chinese: Cold Shredded Vegetables With Chicke

 

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




He was a very valiant man who first adventured on eating oysters.

James I



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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.

Ambrose Bierce


This Recipe for Chinese: Cold Shredded Vegetables With Chicke is one of thousands in the Recipes-to-go Asian Cookbook.


Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.



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No man in the world has more courage than the man who can stop after eating one peanut.

Channing Pollock



Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.


This is a recipe for Chinese: Cold Shredded Vegetables With Chicke from the recipe cookbook of Recipes-to-go (Asian)


Great eaters and great sleepers are incapable of anything else that is great.

Henry IV of France



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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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I envy people who drink -- at least they know what to blame everything on.

Oscar Levant



There is no love sincerer than the love of food.

George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman



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Since Eve ate the apple, much depends on dinner.

Lord Byron



Chinese: Cold Shredded Vegetables With Chicke

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”

Art Buchwald






Chinese: Cold Shredded Vegetables With Chicke Directions

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.

Serves: 6

 

 

 

 

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Chinese: Cold Shredded Vegetables With Chicke Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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