4 tb Vegetable stock 2 oz Medium button mushrooms :
sliced 4 oz Dry clear vermicelli noodles
soaked in water for :
20 minutes until soft,
then drained 2 tb Lemon juice 3 tb Light soy sauce 1/2 ts Chili powder 1 ts Sugar 2/3 c Black fungus mushrooms :
pre-soaked 2/3 c Med. fresh button mushrooms 2 Shallots; finely sliced 1 Spring onion/scallion
chopped 1 Celery stalk with leaves :
chopped 1 sm 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