Asian Water Spinach Salad

Directions

• Picked all the leaves out from Asian water spinach stems, washed, shredded stems and set it a side.
• In a small pot, boiled meat and egg with 4 cups water for 15 minutes, removed cooked egg from boiling water, continue cook meat till meat tender.
• Removed cooked meat from the pot, add shrimp to boiling water and cook till shrimp turns pink color. Pour cook shrimp in to colander, rinsed with cold water, peeled, de-vein and set it a side.
• Sliced boiled pork meat thinly, set it a side.
• Removed egg’s shell, sliced egg thinly and set it a side.
• In a small bowl, mix vinegar with garlic, sugar, salt and sweet onion together, mix well, add onion, mix well and set a side.
• Put shredded Asian water spinach in a large bowl, pour prepared vinaigrette sauce over, mix well, add meat, shrimp and mix herbs, tossed lightly.
• Top with roasted peanut and egg.