Lemon grass spicy vegetables (pat pet takrai)
Yield: 3 servings
Ingredients:
- 2 lg Dried red chilis 2 oz Long beans; coarsely chopped -- coarsely chopped -- into 1-inch lengths
- 1 ts Coarsely chopped galangal 1 md Broccoli stem
- 2 sm Red shallots -- coarsely chopped at an -- coarsley chopped -- angle into 1-inch lengths
- 3 oz Ready-fried beancurd 2 oz Baby sweetcorn -- finely diced -- roughly chopped at an Oil; for deep-frying -- angle into 1-inch lengths
- 2 tb Oil 1 Carrot; finely chopped
- 1 tb Finely chopped garlic -- into matchsticks
- 1 tb Lemongrass finely chopped 3 tb Vegetable stock -- into rings 2 tb Light soy sauce
- 1 tb Grated coconut 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
