MMMMM--------------------------THE YAM-------------------------------
4 tb Vegetable stock
2 oz Medium button mushrooms
-sliced
4 oz Dry clear vermicelli
-noodles
-soaked in water for
-20 minutes until soft,
-then drained
2 tb Lemon juice
3 tb Light soy sauce
1/2 ts Chili powder
1 ts Sugar
2/3 c Black fungus mushrooms
-pre-soaked
2/3 c Button mushrooms
2 Shallots, finely sliced
1 Spring onion/scallion
-chopped
1 Celery stalk with leaves
-chopped
1 sm Carrot, finely chopped
Line a serving dish with lettuce and set aside. Fry the garlic in
the oil until golden brown and set aside. In a saucepan, heat the
stock and add the fresh mushrooms, cook momentarily, then add all the
other yam ingredients and stir for approximately one minute until
thoroughly mixed. Finally, add the garlic oil and mix, turn on to the
lettuce and garnish with coriander.
Vatcharin Bhumichitr, "Thai Vegetarian Cooking" Typed by Karen
Mintzias
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
