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Wok With Me


Here are some salads with a Chinese flair

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3 tablespoons oil
3 tablespoons rice vinegar
2 tablespoons soy sauce ( optional)
1 tablespoon honey
1 teaspoon minced ginger
1 teaspoon sesame oil
1 clove garlic, minced
1/4 teaspoon crushed red pepper flake
4 cups chopped cooked chicken
4 cups packed shredded napa cabbage
1 cup shredded carrots
1/2 cup thinly sliced green onions
1 can (5 ounces) chow mein noodles
1/4 cup chopped cashews or peanuts

1. For dressing, combine peanut oil, vinegar, soy sauce, honey, ginger, sesame oil, garlic and crushed red pepper in small jar with tight-fitting lid; shake well.
2. Place chicken in large bowl. Pour dressing over chicken; toss to coat.*
3. Add cabbage, shredded carrots and sliced onions to bowl; toss well to coat. Serve over chow mein noodles. Sprinkle cashews over salad. Garnish with carrot curls and onions. Makes 4 to 6 servings (about 8 cups salad)
*Salad may be made ahead to this point; cover and refrigerate chicken mixture until ready to serve.

Mixed Vegetable Salad
2 medium tomatoes,sliced into wedges
2 stalks celery sliced thin
1 cucumber,cut lengthwise,then 2" slices
1 scallion,sliced thin
1 cup celery cabbage,sliced thin
3 tbs.cider vinegar
3 tbs. sugar
3 tbsp. sesame oil
1 tbsp. salt
Combine vinegar,sugar,sesame oil and salt in a bowl.Combine all vegetables.Just before serving pour dressing over vegetables,mix well and serve.

Sesame Chicken Salad
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
1 tablespoon sesame seeds
3 whole chicken breasts
6 cups water
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon fivespice powder
3 stalks celery
1 tablespoon sesame oil
1 tablespoon oil
1/4 teaspoon ground ginger
1/8 teaspoon pepper
Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F for 5 to 8 minutes, or until golden.

Combine chicken, water, 1 tablespoon soy sauce, salt and five spice powder in 3 or 4-quart saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour
Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch wide slices.
Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.
Combine remaining 1 tablespoon soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.


Phoenix Tail Salad
6 hard boiled eggs
1/2 lb. lettuce
1/2 lb. Chinese turnip,shredded
1/2 lb. spinach
2 stalks celery, chopped in 2-1/2"shreds
1 carrot,shredded
1 large tomato
seasame soy dip,see sauces and dip

Peel eggs and cut lengthwise into 4 or 5 slices. Use a cleaver to chop lettuce into l-l/2-inch squares. Spread chopped lettuce on one half of a large platter. Carefully arrange egg slices on lettuce. Arrange Chinese turnip on edge of platter around eggs. Chop spinach into l-l/2-inch squares with cleaver. Spread spinach on empty half of platter. Arrange celery across spinach like a fan. Arrange carrot on spinach across celery following the fan pattern. Slice tomato with a sharp knife and cut each slice in half. Arrange tomato slices on each side of celery and carrot fan. Drizzle salad with Sesame Soy Dip before serving. Makes 4 to 6 servings.

Substitute your favorite salad dressing for Sesame Soy Dip. Sprinkle 1 tablespoon toasted sesame seeds, see below, over salad.


1 package (33/4 ounces) bean threads
2 tablespoons oil
8 ounces medium or large raw shrimp, peeled, deveined
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup cooked pork or ham strips( optional)
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 tbs.tablespoon rice vinegar
1 tablespoon sesame oil
1/3 cup thinly sliced green onions or coarsely chopped cilantro
I. Place bean threads in medium bowl; cover with warm water. Soak 15 minutes to soften. Drain well; cut into 2-inch pieces.
2. Heat wok over medium-high heat. Add oil; heat until hot. Add shrimp, garlic and crushed red pepper; stir-fry 2 minutes. Add pork, soy sauce, lemon juice, vinegar and sesame oil; stir-fry I minute.
3. Add bean threads; stir-fry 1 minute or until heated through. Serve warm, chilled or at room temperature. Sprinkle with onions before serving. Makes 4 servings