Hot And Sour Vermicelli Salad

Ingredients

5 crisp lettuce leaves
1 garlic clove
16 ml cooking oil
1 sprig coriander leaves
60 ml vegetable stock
20 gr button mushrooms
110 ml dry clear vermicelli noodles soaked in water
30 ml lemon juice
45 ml soy sauce
1 gr chili powder
4 gr sugar
55 gr black fungus mushrooms
2 slices shallots
1 spring onion
1 celery stalk with leaves
1 carrot

Instructions

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.