Chinese Salad
Contributed by: Dede Morrison

3 or 4lg. heads of Napa or Chinese cabbage
2 small packages if sliced almonds
2 bunches green onion, Chopped
2 packages Ramen noodles crumbled (discard seasoning packet)
Slice the green part of the cabbage in narrow strips, discard the thick white stalk. Combine in a separate bowl with green onion.
Saute the noodles and almonds in 1 stick butter until browned. Refrigerate
DRESSING: 1 cup oil

1 and 1/2 lbs of chicken - I like boneless - skinless chicken breast slightly frozen.
1/2 tsp of salt
1 tsp of soy sauce
flour
egg yolks
2 firm 3" tomatoes
4 cups of chopped carrots (I use a bag of frozen cut carrots - thawed quickly by placing in boiling water for about 10 minutes)
1 - 3" onion chopped
1 - green pepper chopped
2 red peppers chopped
2 yellow peppers chopped
1 can of bamboo shoots
1 can of sliced water chestnuts
1 can of pineapple chunks
I like to have everything chopped and ready to go ahead of time.

Cut the chicken into 3/4" cubes season with salt and light soy sauce and then roll in flour. Roll in egg yolk and then roll in flour again. Deep fry until done. Set them aside

Stir fry everything in peanut oil for the best result seperately and then set each aside - you don't need a lot of oil.

Fry the onions first, then water chestnuts and bamboo shoots, then carrots and then the peppers. Cut the tomato into small wedges and set aside, as they go in last and are not cooked.

Once everything is cooked you can start to combine. Start with an empty wok. Dump in cooked chicken than everything except the tomatoes and pineapple. Add 2 cups of Sweet and Sour Sauce and mix well. Let the entire dish cook on high for about 5 minutes stirring often.

Add Pineapple and Tomatoes stir and serve over rice.

Fortune Cookie is a nice touch. NOTE: Fairly easy to eat with authentic chop sticks.