Hot and sour vermicelli salad (yam wun sen)
Yield: 3 servings ---
Ingredients:
- 5 Crisp lettuce leaves 1 Sprig coriander leaves
- 1 Garlic clove; finely chopped -- finely chopped
- 1 tb Cooking oil ----------------------------------THE YAM----------------------------------
- 4 tb Vegetable stock 1 ts Sugar
- 2 oz Medium button mushrooms 2/3 c Black fungus mushrooms -- sliced -- pre-soaked
- 4 oz Dry clear vermicelli noodles 2/3 c Med. fresh button mushrooms -- soaked in water for 2 Shallots; finely sliced -- 20 minutes until soft
- 1 Spring onion/scallion -- then drained -- chopped
- 2 tb Lemon juice 1 Celery stalk with leaves
- 3 tb Light soy sauce -- chopped
- 1/2 ts Chili powder 1 sm 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
