Pat pet takrai (lemon grass spicy vegetables)

Ingredients

Quantity		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

Directions

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

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