Recipe for Pat Pet Takrai (Lemon Grass Spicy Vegetables)

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Yield:

3 Servings

Ingredients:

Amount	Ingredient
2 lrg	Dried red chilis coarsely chopped
1 tsp	Coarsely chopped galangal
2 sm	Red shallots coarsley chopped
3 oz	Ready-fried beancurd finely diced
	Oil, for deep-frying
2 tbl	Oil
1 tbl	Finely chopped garlic
1 tbl	Lemongrass, finely chopped into rings
1 tbl	Grated coconut
2 oz	Long beans, coarsely chopped into 1-inch lengths
1 med	Broccoli stem coarsely chopped at an angle into 1-inch lengths
2 oz	Baby sweetcorn roughly chopped at an angle into 1-inch lengths
1 x	Carrot, finely chopped into matchsticks
3 tbl	Vegetable stock
2 tbl	Light soy sauce

Instructions:

Instructions: 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.

Vatcharin Bhumichitr

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