CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Eggs	Chinese	Poultry, Vegetables, Chinese	6	Servings

INGREDIENTS

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
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

INSTRUCTIONS

           SAUCE:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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