Hot and Sour Vermicelli Salad (Yam Wun Sen)

Yields:	3 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

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Ingredients


Garnish
5	each	lettuce leaves
1	each	garlic clove	finely chopped
1	tablespoon	vegetable oil
1	Sprig	cilantro leaves	finely chopped

Yam
4	tablespoons	vegetable stock
2	ounces	mushrooms, button	sliced
4	ounces	vermicelli noodles	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
2/3	cup	mushrooms	black fungus, presoaked
2/3	cup	mushrooms, button
2	each	shallots	finely sliced
1	each	scallions, spring or green onions	or scallion, chopped
1	each	celery stalk	with leaves, chopped
1	small	carrot	finely chopped

Directions

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.

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Member Review

Oatmeal Blueberry Muffins

I loved this recipe-have substituted blackberries for the blueberries and wheat flour for the unbleached. Really good either way!

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