Recipe - Hot And Sour Vermicelli Salad (Yam Wun Sen)

THE GARNISH
5 Crisp lettuce leaves
1 Garlic clove; finely chopped
1 tablespoon Cooking oil
1 Sprig coriander leaves
finely chopped

THE YAM
4 tablespoon Vegetable stock
2 ounce Medium button mushrooms
cut or sliced up
4 ounce Dry clear vermicelli noodles
soaked in water for
20 minutes until soft,
then drained
2 tablespoon Lemon juice
3 tablespoon Light soy sauce
One half teaspoon Chili powder
1 teaspoon Sugar
2/3 cup Black fungus mushrooms
presoaked
2/3 cup Med. fresh button mushrooms
2 Shallots; finely cut or sliced up
1 Spring onion/scallion
chopped
1 Celery stalk with leaves
chopped
1 small 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

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