Salad Dressing Ingredients:
3 oz. red wine vinegar
1/2 oz. vodka
2 tbsp. light soy sauce
3 tbsp. peanut oil
1 1/2 tsp. sesame seed oil
1 1/2 tbsp. sesame paste
1/2 tbsp. peanut butter
1 tsp. Worcestershire sauce
1 egg yolk
1/2 tsp. black pepper
1/4 tsp. salt
3 tbsp. sugar
1 1/2 tsp. dry mustard powder
Small chicken (prebaked, hand shredded, and chilled)
6 oz. cucumber
6 oz. carrots
6 oz. lettuce
1 oz. dry agar agar strips (available at Oriental supermarket)
Mix all salad ingredients together and chill. Julienne cucumbers and carrots, matchstick-size. Finely shred lettuce. Soak agar agar strips in water for 10 minutes. Cut into 2-inch strips. Toss vegetables, agar agar and chicken together. Pour dressing on, just before serving. Garnish with sesame seeds.
3 cups cooked rice (no instant rice)
1 cup shrimp, pork, chicken, beef, ham or a combination of all
1/4 cup green onions, chopped
1 cup bean sprouts or diced mushrooms
1 Egg, beaten
Cooking oil (approx. 1/4 cup each time oil is called for below)
White pepper to taste
2 tbs. soy sauce
Heat large skillet or wok until very hot. Add oil and heat until it too becomes very hot.
Add beaten egg to hot oil and stir. When done, the egg will be in rather small pieces. Add type of meat preferred and cook until brown. Remove egg and cooked meat and reserve.
Again, add oil and bring to high temperature. Add rice and fry until grains are fairly dry and each grain separate. There should be no lumps. Rice should be constantly stirred.
Add bean sprouts and meat and egg mixture previously reserved and mix together while adding seasoning. Sprinkle soy sauce over rice and mix into the fried rice by stirring briskly. Add green onions and cook while continuing to stir briskly for about a minute.
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