astray recipes: Lemon grass spicy vegetables (pat pet takrai)

Categories: Thai; Vegetable; Vegetarian
Yield: 3 servings

Measure	Ingredient
2 larges	Dried red chilis coarsely chopped
1 teaspoon	Coarsely chopped galangal
2 smalls	Red shallots coarsley chopped
3 ounces	Ready-fried beancurd finely diced
	Oil; for deep-frying
2 tablespoons	Oil
1 tablespoon	Finely chopped garlic
1 tablespoon	Lemongrass, finely chopped into rings
1 tablespoon	Grated coconut
2 ounces	Long beans; coarsely chopped into 1-inch lengths
1 medium	Broccoli stem coarsely chopped at an angle into 1-inch lengths
2 ounces	Baby sweetcorn roughly chopped at an angle into 1-inch lengths
1	Carrot; finely chopped into matchsticks
3 tablespoons	Vegetable stock
2 tablespoons	Light soy sauce
½ teaspoon	Sugar

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

lemon grass spicy vegetables (pat pet takrai)