Recipe - Lemon Grass Spicy Vegetables (Pat Pet Takrai)

2 lg Dried red chilis
coarsely chopped
1 teaspoon Coarsely chopped galangal
2 small Red shallots
coarsley chopped
3 ounce Readyfried beancurd
finely minced
Oil; for deepfrying
2 tablespoon Oil
1 tablespoon Finely chopped garlic
1 tablespoon Lemongrass, finely chopped
into rings
1 tablespoon Grated coconut
2 ounce Long beans; coarsely chopped
into 1inch lengths
1 md Broccoli stem
coarsely chopped at an
angle into 1inch lengths
2 ounce Baby sweetcorn
roughly chopped at an
angle into 1inch lengths
1 Carrot; finely chopped
into matchsticks
3 tablespoon Vegetable stock
2 tablespoon Light soy sauce
One half teaspoon Sugar

In a mortar, pound together the chilis, galangal and shallots to form a
paste and set aside. Deepfry 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 stirfry. 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini