Thai Vegetarian Hot and Sour Vermicelli Salad (yam Wun Sen)

Ingredients

5 crisp lettuce leaves
1 garlic clove, finely chopped
1 tbsp cooking oil
coriander leaves, finely chopped
4 tbsp vegetable stock
2 ounces medium button mushrooms, sliced
4 ounces vermicelli noodles, soaked in water 20 minutes until soft, drained
2 tbsp lemon juice
3 tbsp light soy sauce
1/2 tsp chili powder
1 tsp sugar
2/3 cup black fungus mushrooms, soaked and drained
2/3 cup button mushrooms
2 shallots, finely sliced
1 spring onion/scallion, chopped
1 celery stalk with leaves, chopped
1 carrot, finely chopped

Instructions

Yield: 3 servings. 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.