Oyster Mushroom Yam
from Thai Vegetarian Cooking, Vatcharin Bhumichitr, Pavilion Books, 1991.
I always have problems producing what tastes like a genuine Thai sauce. Since I will not accept fish sauces as part of the mix it is difficult to come up with something that tastes right. The sauce for this simple salad came somewhere close.
The salad itself was made up of oyster mushrooms parboiled, then added to lettuce leaves and the sauce poured over. A pleasant salad.
So far this book has always produced a meal that is well worth making. They have been genuinely tasty.
Ease of cooking: ✔✔✔✔