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Ingredientes
- 5 x Crisp lettuce leaves
- 1 x Garlic clove, finely minced
- 1 Tbsp. Veg. oil
- 1 sprg coriander leaves finely minced
- 4 Tbsp. Vegetable stock
- 2 ounce Medium button mushrooms sliced
- 4 ounce Dry clear vermicelli noodles soaked in water for 20 min till soft, then liquid removed
- 2 Tbsp. Lemon juice
- 3 Tbsp. Light soy sauce
- 1/2 tsp Chili pwdr
- 1 tsp Sugar
- 2/3 c. Black fungus mushrooms pre-soaked
- 2/3 c. Med. fresh button mushrooms
- 2 x Shallots, finely sliced
- 1 x Spring onion/scallion minced
- 1 x Celery stalk with leaves minced
- 1 sm Carrot, finely minced
Direcciones
- Line a serving dish with lettuce and set aside. Fry the garlic in the oil till golden and set aside.
- In a saucepan, heat the stock and add in the fresh mushrooms, cook momentarily, then add in all the other yam ingredients and stir for approximately one minute till thoroughly mixed. Finally, add in the garlic oil and mix, turn on to the lettuce and garnish with coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 3 servings | |
| Calories 215 | |
| Calories from Fat 49 | 23% |
| Total Fat 5.56g | 7% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 1009mg | 42% |
| Potassium 263mg | 8% |
| Total Carbs 35.62g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.18g | 3% |
| Protein 6.64g | 11% |
