| 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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