Recipe for Lemon Grass Spicy Vegetables (Pat Pet Takrai)

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Yield:

Ingredients:

Amount	Ingredient
2 lrg	dried red chiles, coarsely chopped
1 tsp	coarsely chopped galangal
2 sm	red shallots, coarsely chopped
3 oz	ready-fried beancurd, finely diced
2 tbl	oil
1 tbl	finely chopped garlic
1 tbl	lemongrass, finely chopped
1 tbl	grated coconut
1 x	2 ounces long beans, coarsely chopped
	into 1-inch lengths
1 med	broccoli stem, coarsely chopped a angle into 1-inch
2 oz	baby sweetcorn, roughly chopped at angle into 1-inch
1 x	carrot, finely chopped
	into match sticks
3 tbl	vegetable stock
2 tbl	light soy sauce

Instructions:

Instructions: In a mortar, pound together the chiles, 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 tbs. (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.

Vatcharin Bhumichitr

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