Hot and Sour Vermicelli Salad (Yam Wun Sen)

• 5 each lettuce leaves
• 1 each garlic cloves finely chopped
• 1 tablespoon vegetable oil
• 1 Sprig cilantro finely chopped
• 4 tablespoons vegetable stock
• 2 ounces mushrooms, button sliced
• 4 ounces rice vermicelli soaked in water for 20 minutes until soft, then drained
• 2 tablespoons lemon juice
• 3 tablespoons soy sauce, light
• 1/2 teaspoon chili powder
• 1 teaspoon sugar
• 23 cup mushrooms black fungus, presoaked
• 23 cup mushrooms, button
• 2 each shallots finely sliced
• 1 each scallions, spring or green onions or scallion, chopped
• 1 each celery stalks with leaves, chopped
• 1 small carrots 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.

garlic, vegetable oil, cilantro, vegetable stock, mushrooms, rice vermicelli, lemon juice, soy sauce, chili powder, sugar, mushrooms black fungus, mushrooms, shallots, scallions, celery, carrots

Taken from recipeland.com/recipe/v/hot-sour-vermicelli-salad-yam-w-44327 (may not work)