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Chinese Chick'n Salad

What you need: 

Dressing:

3 tablespoons rice vinegar

3 tablespoons sugar

1 tablespoon soy sauce

1 tablespoon white vinegar

1 teaspoon garlic, minced

1 teaspoon ginger, minced

salt, to taste

pepper, to taste

 

Chinese Chick'n Salad:

2 tablespoons peanut oil, divided

1 (7-ounce) package chick'n strips

1 small head lettuce, chopped

2 carrots, sliced into sticks

2 large green onions, sliced

1/2 cup chopped napa cabbage

1/4 cup cilantro, chopped

2 tablespoons shaved (sliced) almonds

2 tablespoons sesame seeds

1 ounce saifun bean threads

What you do: 

Dressing:

1. In a small bowl, combine the dressing ingredients: rice vinegar, sugar, soy sauce, white vinegar, garlic, ginger, salt, and pepper.

 

Chinese Chick'n Salad:

2. In a large bowl, toss together the lettuce, carrots, green onions, cabbage, cilantro, almonds, and sesame seeds. Add the salad dressing and toss to coat.

3. In a pan over medium heat, heat 1 tablespoon peanut oil. Add chick'n strips; fry until golden brown. When chick'n is done cooking, add to the salad bowl.

4. Add 1 tablespoon peanut oil to empty pan. Add the saifun noodles; fry. They should only be in there a few seconds and immediately puff up when they hit the hot oil. Dry on paper towels to get rid of excess oil.

5. On a large plate or bowl, lay the crispy saifun down, then top with the salad.

For more information, please see my blog here: http://veganmiss.blogspot.com/2012/05/chinese-chickn-salad.html

Preparation Time: 
10 to 15 minutes
Cooking Time: 
10 to 15 minutes
Servings: 
3 to 4 servings

SO HOW'D IT GO?

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