• Lettuce - I like to use romaine but you can use anything you want. To make it more ‘oriental’ you may want to add a bag of pre-packaged cabbage mix or bean sprouts.
• Carrots – julienne - I use prepackaged sliced carrots to save time. Cut the carrots into julienne slices and soak it in iced water to help perk them up and add a bit more crunch to them. If you don’t like carrots, consider red, orange and/or yellow bell peppers.
• Cooked chicken/fish/turkey - I use a fork to flake store-bought (like Costco/Sam’s Club/Safeway Rotisserie or Hawaiian Huli Huli Chicken. I also use leftover turkey after Thanksgiving. Or if you don’t like poultry, we also love pan fried salt and peppered fish filets – cooled and cubed.
• Char Siu (Chinese sweet pork) – sliced in strips (optional)
• Crunchy Won ton chip strips
• Cashews or Peanuts - Place the quantity that you want to use in a Ziplock bag, seal it and gently use a meat tenderizing hammer (or a regular hammer) to break it into smaller pieces. This saves time chopping.
• Chinese parsley, Green onion – chopped - I usually put this to the side and let everyone add their own if they want it.
You may also want to consider adding something sweet like:
• Fresh fruit - Very thin slices of apple/pear, cubes of papaya/mango
• Dried fruit - Raisins (1 tiny box per serving), cranberries and/or blueberries