Chinese Rainbow Salad

• 3 stalks celery, cut into thin strips
• 2 carrots, shredded
• 4 slices dried tofu, prepared and cut into thin strips
• 1 egg, beaten
• 2 teaspoons oil
• 3 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon msg (optional)
• 1 tablespoon sesame oil
• 18 teaspoon pepper
• 12 teaspoon salt
• 14 teaspoon ginger juice

1. Heat oil in frying pan until hot; add egg to make a pancake; cut pancake into thin strips; set aside.
2. Arrange tofu, carrot and celery in layers with egg strips on top; pour sauce over.
3. Serve chilled.

stalks celery, carrots, egg, oil, soy sauce, vinegar, sesame oil, pepper, salt, ginger juice

Taken from www.food.com/recipe/chinese-rainbow-salad-385612 (may not work)