Hot And Sour Vermicelli Salad (Yam Wun Sen)

• 5 leaves crisp lettuce
• 1 clove garlic, finely-chopped
• 1 tablespoon cooking oil
• 1 sprig coriander leaves, finely chopped
• 4 tablespoons vegetable stock
• 2 ounces medium button mushrooms, sliced
• 4 ounces dry clear vermicelli, soaked in water for 20 minutes until soft,then drained
• 2 tablespoons lemon juice
• 3 tablespoons light soy sauce
• 12 teaspoon chili powder
• 1 teaspoon sugar
• 23 cup black fungus mushrooms, pre-soaked
• 23 cup button mushroom
• 2 shallots, finely sliced
• 1 spring onion, chopped
• 1 stalk celery, chopped (with leaves)
• 1 small carrot, finely chopped

1. Line a serving dish with lettuce and set aside.
2. Fry the garlic in the oil until golden brown and set aside.
3. 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.
4. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.

crisp lettuce, clove garlic, cooking oil, coriander, vegetable stock, button mushrooms, clear vermicelli, lemon juice, soy sauce, chili powder, sugar, black fungus mushrooms, button mushroom, shallots, spring onion, celery, carrot

Taken from www.food.com/recipe/hot-and-sour-vermicelli-salad-yam-wun-sen-10243 (may not work)