Hot And Sour Vermicelli Salad (yam Wun Sen)

[Jonathan Edwards] seemed to manage very well by what he said rather than how he said it. There was always the memory of Enfield. In that village, in his calm way he had preached a sermon on “Sinners in the Hands of an Angry God.” The content of the message had so grabbed hold of his congregation that people held on in terror to the pews lest they slip into the great abyss of hell which they saw yawning at their feet.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Salads, Vegan, Vegetarian	3	Servings

INGREDIENTS

5		Crisp lettuce leaves
1		Garlic clove, finely chopped
1	T	Cooking oil
1		Sprig coriander leaves
		finely chopped
4	T	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	T	Lemon juice
3	T	Light soy sauce
1/2	t	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		Carrot, finely chopped

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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