1/2 lb. roast beef, sliced
1/2 red bell pepper
1/2 lb. Chinese pea pods or sugar peas (the pods are edible - Frieda's markets them)
2 green onions, chopped

DRESSING:

1/4 c. lemon juice
3 tbsp. soy sauce
2 tbsp. peanut oil
1 tbsp. Oriental sesame oil
2 slices ginger the size of a quarter, peeled and shredded (use garter)

Trim Chinese peas; remove strings and blanch in boiling water for 30 seconds. Rinse in cold water and cut in bite size pieces.

Cut roast beef and red bell pepper in bite size pieces. Toss all above with green onions. Mix dressing and pour on salad. 3-4 servings.