Korean Mixed Vegetables and Chicken Le..

Cooking Instructions

Combine the pear, lemon juice, and water to cover in a bowl to prevent darkening. Set aside. Heat a small nonstick skillet over medium heat. Add the egg, if using, in a thin layer and cook until firm. Remove. Let cool. Slice into narrow strips 1-1/2 inches long.

To prepare the mustard dipping sauce, slowly pour the boiling water into the mustard and stir to combine. Let stand for 10 minutes. Meanwhile, crush the sesame seeds in a mortar or place in a plastic bag and crush with a rolling pin until a coarse powder forms. In a small bowl, combine the mustard, crushed sesame seeds, vinegar, sugar, soy sauce, and sesame oil. Mix well.

Place the water chestnut slices in the center of a serving platter. Arrange lettuce leaves around the water chestnuts. Place chicken, cucumber, and carrot in a spoke-like pattern on the lettuce leaves. To eat, pick up a lettuce leaf and fill with salad. Dip the lettuce packet into the mustard sauce.