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3 servings
suggest servings
| The garnish | |||
| 5 | each | lettuce leaves | crisp |
| 1 | each | garlic clove | |
| 1 | tablespoon | vegetable oil | |
| 1 | each | cilantro leaves | sprigs, |
| The yam | |||
| 4 | tablespoons | vegetable stock | |
| 2 | ounces | mushrooms, button | medium |
| 4 | ounces | vermicelli | 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 | |
| 2/3 | cup | mushrooms, black trumpet | fungus, pre-soaked |
| 2/3 | cup | mushrooms, button | medium |
| 2 | each | shallots | finely |
| 1 | each | onion springs | or scallions |
| 1 | each | celery stalk | with leaves |
| 1 | each | carrot | small |
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.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 890mg | 37% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 3.0g | 12% |
| Sugars 8.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 80% | Vitamin C | 13% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I cooked this recipe last week and it seems it went pretty well. Although, I believe a little more "punch" was needed. Also, I should have used the biggest pot I could fine, I had to change pots twice. This is a great recipe and we loved it. Of course we are Louisianans, so we like "punch" or "bam" to our food, so there you go. Most people would like it the way it is set up here, if you like spice add more cayenne powder.
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