|Chinese black mushrooms||8|
|Bamboo sprouts||2 Ounce|
|Water chestnuts||2 Ounce|
|Skinless chicken breasts||1⁄2 Pound|
|Soy sauce||5 Tablespoon|
|Sesame oil||3 Tablespoon|
|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.