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.