Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Salads Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----THE GARNISH-----
5 Crisp lettuce leaves
1 Garlic clove -- finely chopped
1 tb Cooking oil
1 Sprig coriander leaves
-- finely chopped
-----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 t Sugar
2/3 c Black fungus mushrooms
-- pre-soaked
2/3 c Med. fresh 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.
Source: Thai Vegetarian Cooking, by Vatcharin
Bhumichitr Typed for you by Karen Mintzias
