Title: Lemon Grass Spicy Vegetables (Pat Pet Takrai)
Categories: Thai Vegetable Vegetarian
Yield: 3 Servings

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 l
2	oz	Baby sweetcorn - roughly chopped at an - angle into 1-inch l
1		Carrot; finely chopped - into matchsticks
3	tb	Vegetable stock
2	tb	Light soy sauce
1/2	ts	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

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