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.