Chinese: cold shredded vegetables with chicke

Yield: 6 Servings

2 lg Leeks      3 Green onions
2 sm Zucchini      2 sm Carrots
2 Long "seedless type" -cucumbers      1 Long white radish
2 Wood ear black fungus      1 Egg
1 tb Peanut oil      1/2 c Cooked chicken meat
2 md Tomatoes SAUCE:      1 ts Juice of ginger root
1 ts Dry mustard      2 ts Sugar
1 1/2 tb Thin soy sauce      1 1/2 tb Sesame oil
1 1/2 ts Chinkiang vinegar      1 tb Freshly squeezed tomato

-juice Prepare Dressing: In mixing bowl mix mustard & sugar; gradually add thin soy sauce blend to avoid lumping. Squeeze some peeled ginger root through a garlic press to extract juice. Squeeze juice from tomato. Add other sauce ingredients; stir well and set aside. Prepare salad: Wash then soak wood ear fungus in 3 cups warm water for 1 hour. Beat egg; fry very thin omelet in large skillet greased with peanut oil. Fry both sides gently. Set aside to cool. Trim leeks green onions zucchini carrots & white radish. Cut ends off cucumber but don`t peel. Peel carrots & radish. Shred vegetables with shredder or cleaver. Wash tomatoes & cut each into eighths. Shred chicken with fingers. Thinly slice omelet into strips. Pour boiling water over fungus & drain. Cut out hard center & cut floppy ears into thin strips. Finish: Layer shredded vegetables in center of serving plate mounding slightly as you build layers of cucumber carrot chicken fungus zucchini egg leeks radish green onion & so on ending with cucumber. Arrange tomatoe wedge around outer edge. Working from center of vegetable mound arrange egg strips like spokes of a wheel. Add dressing and serve.