Hot & Sour Vermicelli Salad (Yam Wun Sen)
Yield
3 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Garnish | |||
| 5 | each |
lettuce leaves
|
*
|
| 1 | each |
garlic cloves
finely chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | Sprig |
cilantro
finely chopped |
*
|
| Yam | |||
| 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
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
sugar
|
|
| ⅔ | cup |
mushrooms
black fungus, presoaked |
*
|
| ⅔ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Garnish | |||
| 5 | each |
lettuce leaves
|
*
|
| 1 | each |
garlic cloves
finely chopped |
|
| 15 | ml |
vegetable oil
|
|
| 1 | Sprig |
cilantro
finely chopped |
*
|
| Yam | |||
| 6E+1 | ml |
vegetable stock
|
|
| 57.8 | ml/g |
mushrooms, button
sliced |
|
| 115.6 | ml/g |
rice vermicelli
soaked in water for 20 minutes until soft, then drained |
* |
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
soy sauce, light
|
|
| 2.5 | ml |
chili powder
|
|
| 5 | ml |
sugar
|
|
| 158 | ml |
mushrooms
black fungus, presoaked |
*
|
| 158 | ml |
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 |
|
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.
