Hot and Sour Vermicelli Salad

• 5 each lettuce leaves crisp
• 1 each garlic cloves
• 1 tablespoon vegetable oil
• 1 each cilantro sprigs,
• 4 tablespoons vegetable stock
• 2 ounces mushrooms, button medium
• 4 ounces vermicelli pasta dry clear vermicelli noodles, soaked in water for, 20 minutes, then drained
• 2 tablespoons lemon juice
• 3 tablespoons soy sauce, light
• 1/2 teaspoon chili powder
• 1 teaspoon sugar
• 23 cup mushrooms, black trumpet fungus, pre-soaked
• 23 cup mushrooms, button medium
• 2 each shallots finely
• 1 each onion springs or scallions
• 1 each celery stalks with leaves
• 1 each carrots small

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, garlic, vegetable oil, cilantro sprigs, vegetable stock, mushrooms, vermicelli pasta, lemon juice, soy sauce, chili powder, sugar, mushrooms, mushrooms, shallots, onion, celery, carrots

Taken from recipeland.com/recipe/v/hot-sour-vermicelli-salad-32614 (may not work)