Chinese Chick'n Salad
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
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
SO HOW'D IT GO?
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