China Camp Salad

 

 

1
cup julienne jicama
1
cup Chinese peapods, blanched
1
bunch watercress
1/2
bunch baby spinach
1
head butter lettuce
1
large avocado, peeled and sliced
5
green onions, slivered
1/4
cup cilantro
1/2
pound Char siu (Chinese Barbecue pork), julienne
3
tablespoons shredded Gari Shoga (Japanese sweet pickled ginger)
1
package frozed shu mai
1
package won ton skins
Oil for frying won tons

 

 

Assemble salad ingredients except shu mai and won tons and place in a large bowl.  Prepare dressing.  Steam shu mai.  Cut won ton skins into strips and fry in hot oil until lightly browned.  Drain. Toss lightly all ingredients except won tons while shu mai are still warm.  Top salad with warm won ton strips.

 

Salad Dressing Chinoise

 

 

4
tablespoons sesame oil
3
tablespoons soy sauce
2
tablespoons rice vinegar
2
tablespoons oyster sauce
2
tablespoons sherry
1
teaspoon chili oil
1
teaspoon sugar
1
clove garlic
1
slice fresh ginger
1/2
cup peanut oil

 

 

In a food processor or blender, blend all ingredients except peanut oil.  With motor running, pour in oil in a thin stream.  Let dressing stand at least 10 minutes.  Strain before serving.

 

Salad serves 4 to 5.