1-cup cooked Wild Rice (chilled)
12-oz. Spinach Leaves (stems removed)
1-cup very fresh Bean Sprouts
1-pkg, 3.5 oz. Of ENOKI Mushrooms,
2-tbl. Red Sweet Ginger (thinly sliced)
1 Red Pepper (cut into strips)
¼-cup Slivered Almonds (toasted)
4-oz. Wonton Skins
1-doz. Edible Flowers
1-oz. Rice Sticks
6-ea. Boneless Breast of Chicken or 40 medium peeled Shrimp
Cooking Oil for shallow frying (about 2 cups)
Dressing ¼-cup Soy Sauce
4-tsp. Salad Oil
4-tsp. Lime Juice
2-tsp. Sugar
2-tsp. Minced Ginger (sweet red or fresh)
2-tsp. Celantio,
1 dash of Chinese Chili Sauce or Tabasco

1. Combine all dressing ingredients and shake vigorously. Chill half of the dressing; use other half to marinate chicken or shrimp.
2. Grill chicken or shrimp on BBQ, chill and set aside.
3. Bunch spinach together and cut into thin slivers; set aside wild rice, spinach, sprouts, pepper. Cut ends off of mushrooms and separate mushroom threads, chill and set aside all ingredients.
4. Heat oil in 10-inch skillet over medium-high temperature. Cook the wontons 1/3 at a time in hot oil as soon as they turn a very light golden and them remove to paper towels.
5. Take rice sticks, pull apart and place in oil. They should puff up immediately. As soon as they expand (about 5-seconds) remove and place on paper towel.