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Chinese Salad

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  Chinese black mushrooms 8
  Bamboo sprouts 2 Ounce
  Water chestnuts 2 Ounce
  Skinless chicken breasts 1⁄2 Pound
  Soy sauce 5 Tablespoon
  Onions 2 Medium
  Mushrooms 1⁄4 Pound
  Carrots 2 Medium
  Sesame oil 3 Tablespoon
  Shrimp 1⁄2 Pound
  Sweet and sour sauce 3 Tablespoon
  Lemon juice 1 Tablespoon
  Chinese cabbage leaves 4

Cover the dried mushrooms with water and bring to a boil; remove them from the heat and allow them to steep in the water.
Wash the bamboo sprouts and the water chestnuts and cut them in thin strips or slices.
Wash and dry the chicken breasts, and cut into 1/2-inch strips.
Pour the soy sauce over them and marinate a few minutes.
Peel and dice the onions.
Clean, wash and thinly slice the mushrooms.
Wash and peel the carrots and cut them into thin strips.
Saute the chicken meat in the oil for 2 minutes, turning constantly.
Remove and set aside.
Saute the onions in the oil until translucent, add the mushrooms, saute 2 minutes, add the carrots and saute a few minutes longer, or until the water has evaporated from the pan.
Add the remaining soy sauce and the shrimp and simmer for 2 minutes.
Remove from the heat and set aside.
Mix the bamboo sprouts, the water chestnuts and the thinly sliced Chinese mushrooms with the main ingredients.
Flavor the salad with the sweet-and-sour sauce and lemon juice and arrange in a serving dish on the leaves of Chinese cabbage.

Recipe Summary

Side Dish

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Chinese Salad Recipe