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