6 oz shrimp -- cooked
16 oz green beans
1 tbsp salad oil
1/4 tsp mustard powder
1/2 tsp sugar
1/4 cup vinegar
2 each chicken bouillon cube
2/3 cup rice -- cooked
1 cup celery -- sliced
1/2 cup onions -- sweet, sliced
2 cup lettuce -- shredded
1 soy sauce (optional)
Rinse shrimp and cook. Chill can of green beans. Drain and save
liquid. Slice thinly the garlic clove and crush in large bowl. Add
oil, mustard, sugar, vinegar, shrimp and beans. Refrigerate. Heat
bean liquid. Add bouillon cubes and stir until dissolved. Add enough
water to make 2 cups. Add rice. Bring to a boil and cook rapidly,
uncovered, about 8 minutes or until rice stands above the water line.
Reduce heat to lowest point, cover and steam for 12 to 14 minutes.
Spread rice in a shallow pan to cool. Refrigerate for 10 minutes or
until needed at serving time. Add rice to shrimp and bean mixture.
Toss together with celery, onion and lettuce. Serve with soy sauce.