| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Vegetarian, Vegan |
3 |
Servings |
INGREDIENTS
| 5 |
|
Crisp lettuce leaves |
| 1 |
|
Garlic clove; finely chopped |
| 1 |
tb |
Cooking oil |
| 1 |
|
Sprig coriander leaves finely chopped |
| 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 |
Med. fresh button mushrooms |
| 2 |
|
Shallots; finely sliced |
| 1 |
|
Spring onion/scallion chopped |
| 1 |
|
Celery stalk with leaves chopped |
| 1 |
sm |
Carrot; finely chopped |
INSTRUCTIONS
THE GARNISH
THE YAM
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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