Crisp Wonton Salad
|Spinach||12 Ounce, rinsed|
|Salad oil||5 Teaspoon|
|Onion||1 Small, thinly sliced|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Carrot||3 Ounce, cut into 1 inch long matchstick pieces|
|Chopped ginger||1 Tablespoon|
|Chicken breast||1 Pound, skinned, boned, and cut into 1/4-inch-thick bite-size strips|
|Canned sliced water chestnuts||5 Ounce, drained (1 Can)|
|Salted roasted peanuts||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs) (Including Tops)|
Prepare Crisp Won Ton Strips and Sesame-Lemon Dressing; set aside.
Pat spinach dry.
Remove and discard stems; cover and refrigerate leaves while preparing salad.
Place a wide frying pan or wok over medium heat.When pan is hot, add 2 teaspoons of the oil, then the sliced small onion; cook, stirring occasionally, until onion is pale golden (2 to 3 minutes).
Add celery, carrot, ginger, and water; cover and cook, stirring occasionally, until carrot is tender-crisp to bite (3 to 4 minutes).
Transfer the vegetable mixture to a bowl and set aside.
Add 2 teaspoons more oil to pan and increase heat to high.
Add half the chicken strips.
Cook until browned on bottom, then stir-fry until meat is opaque throughout; cut to test (about 3 minutes).
Add chicken to vegetables.
Heat remaining 1 teaspoon oil in pan; add remaining chicken and cook as just directed.
Then pour chicken-vegetable mixture from bowl back into pan; add water chestnuts, peanuts, and 3 tablespoons of the dressing.
Stir-fry until hot (about 3 minutes).
Divide spinach among 4 or 5 dinner plates; top with Crisp Won Ton Strips.
Spoon hot chicken mixture over won tons; sprinkle with green onions.
Offer remaining dressing to add to salad to taste.