Wild Asian Salad

By stancec44

Ingredients

• 3 c. cooked wild rice, chilled (3/4 c. raw-rinse thoroughly, stir into 4 c. boiling liquid, simmer 45 minutes to 1 hour)
• 12 oz. spinach leaves, stems removed
• 1 c. very fresh bean sprouts
• 1 lg. red pepper, seeded & slivered
• 1 3.5 oz. enoki mushrooms (opt.) Not good cooked, cut off bottom 1/4 of mushroom. If packaged don't have to wash, don't cut, just break up)
• 1/2 c. red sweet ginger, thinly sliced
• 1/2 c. slivered almonds
• 10 won tons skins (Sailing Boat Brand best)
• 2 oz. rice sticks
• cooking oil for shallow frying (about 3 cups) Check wooden spoon in oil; when bubbles appear, immediately fry foods. Bubbles are indicative of 300 degree temp. 10" pan uses about 1 1/2 c. oil)
• Dressing
• 5 Tbsp. red wine vinegar
• 2 Tbsp. light soy sauce
• 2 Tbsp. sesame oil
• 2 Tbsp. juice from jar of red sweet ginger (Koon Chun or Mee Chun Brands. Slice, chop up slices and throw in salad. Red sweet ginger in syrup)
• 1 Tbsp. hoisin
• 1/2 tsp. Chinese chili sauce
• 1/2 tsp. salt
• 3 Tbsp. green onion, minced
• 1 Tbsp. fresh ginger, finely minced

Details

Servings 6

Preparation

Step 1

Advance preparation:
Bunch spinach and cut into very thin slivers. Set aside wild rice, spinach, sprouts and pepper. Cut dirt ends off enoki mushrooms, separate mushroom threads and set aside.
Sliver enough red sweet ginger to make 1/2 cup. Place almonds on cookie sheet in 325 oven and toast until light golden (15 min.).
Cut won ton skins into 1/4" wide strips. In 10" skillet over med. high temperature, heat 1/2" oil until thread of won ton bounces across surface when added. Cook the won tons about 1/3 at a time, scattering them across the surface. As soon as they turn a very light golden, remove to paper towels and drain.
Now test oil temperature for rice sticks. The end of a rice stick when placed in the oil should puff up immediately. Add a small amount and push apart with chopsticks. As son as they expand (about 5 seconds) remove from oil and drain. Place won tons and rice sticks together in paper bag & store at room temperature.

Assembling:
Place all salad ingredients except won tons and rice sticks in large bowl. Shake dressing. Add dressing and toss immediately. Gently fold in won tons and rice sticks being careful not to crush them. Serve at once.

Can add rare roast beef or BBQ chicken or fresh prawns for main course.