Yi Prosperity Toss Salad By Chef Yi-Wen

Ingredients:

• Ingredients for Bowl (flexible according to what is available but can refer to below!)
• Carrots, shredded
• Red and yellow bell peppers, sliced
• White, red, and green radish, shredded
• Turnips, shredded
• Pickled ginger
• Green and red cabbage, shredded
• Cucumber or Celtuce 莴笋, shredded
• Pea Sprouts 豌豆芽 / alfafa sprouts 苜蓿芽 / radish sprouts 萝卜系列芽菜
• Pomelo and/or Mandarin oranges
• Yuba strips (made from dried soybean skin that naturally forms on top of soy milk
• Camelia oil or grapeseed oil for frying
• Pan Seared Mushroom ‘Scallops (Yields: 2-4 servings)
• 1 teaspoon sesame oil
• 2 tablespoons water
• 1 tablespoon liquid sweetener (coconut nectar, brown rice syrup or argave nectar)
• 1 tablespoon miso
• ½ teaspoon white pepper
• Pinch of salt
• ½ teaspoon Chinese five-spice powder
• Dressing:
• 1 teaspoon sesame oil
• 2 tablespoons water
• 1 tablespoon liquid sweetener (coconut nectar, brown rice syrup or argave nectar)
• 1 tablespoon miso
• ½ teaspoon white pepper
• Pinch of salt
• ½ teaspoon Chinese five-spice powder

Method:

1. Instructions for Mushroom ‘Scallops’

   Slice mushroom stems crosswise into 1" thick pieces, ‘scallop like’. Score the tops and bottoms of each "scallop". The tops tend to be rubbery so can save and use them as bread crumbs in future recipes.

2. In a large bowl, whisk together warm water, miso paste, kelp granules, and soy sauce. Add the mushroom pieces and marinate for at least one hour, or up to 4 to 12 hours. Drain mushrooms from marinade and prepare to pan sear them.

3. Heat a medium skillet or frying pan on medium high heat with oil with lightly mashed garlic. When the oil is hot, add mushroom slices in an even layer and allow to cook for about 5-6 minutes, until golden browned on the bottoms.

4. Flip other side over, pan sear about 5-6 minutes more. Remove the mushroom slices from the skillet and transfer to a paper towel-lined plate.

5. Instructions for dressing:

   Combine all ingredients in a small pan over medium heat, stir constantly to ensure ingredients are well mixed, taste and adjust seasoning.

6. Remove and place slightly thickened dressing sauce into a small bowl.

7. Assembly:

   Cut yuba skin into strips.

8. Heat oil, deep fry yuba until golden brown (approximately 30 secs - 1 min).

9. Remove from oil and place on paper-lined plate to absorb the oil, let cool.

10. Shred vegetables of your choice into fine long strips and cut up the fruits into smaller pieces.

11. Arrange vegetables and fruits into individual sections in a big bowl and don't mix them up.

12. Place the mushroom ‘scallops’ in the middle, sprinkle on the fried yuba strips.

13. Place bowl in the middle of a table where everyone can reach.

14. Once everyone is gathered around the table and ready to ‘lao’, drizzle dressing over vegetables, sprinkle sesame seeds and crushed peanuts on top as well.

15. Direct everyone to toss the salad simultaneously using a pair of chopsticks and enjoy fresh!