Lemon grass spicy vegetables (pat pet takrai)

Yield: 3 Servings

Ingredients:

2 lg Dried red chilis -- coarsely chopped
1 ts Coarsely chopped galangal
2 sm Red shallots -- coarsley chopped
3 oz Ready-fried beancurd -- finely diced Oil; for deep-frying
2 tb Oil
1 tb Finely chopped garlic
1 tb Lemongrass finely chopped -- into rings
1 tb Grated coconut
2 oz Long beans; coarsely chopped -- into 1-inch lengths
1 md Broccoli stem -- coarsely chopped at an -- angle into 1-inch lengths
2 oz Baby sweetcorn -- roughly chopped at an -- angle into 1-inch lengths
1 Carrot; finely chopped -- into matchsticks
3 tb Vegetable stock
2 tb Light soy sauce
1/2 ts Sugar

Instructions:

In a mortar pound together the chilis galangal and shallots to form a paste and set aside. Deep-fry the beancurd dice until crispy brown drain and set aside. Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the paste add the lemon grass and coconut stirring well. Add all the vegetables and briefly stir-fry. Add the stock soy sauce and sugar. Stir well and turn on to a serving dish. Source: The Lemon Grass Restaurant Bangkok _Thai Vegetarian Cooking_ by Vatcharin Bhumichitr Typed for you by Karen Mintzias