*  Exported from  MasterCook  *

             LEMON GRASS SPICY VEGETABLES (PAT PET TAKRAI)

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Thai                             Vegetables
               Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       lg           Dried red chilis
                       -- coarsely chopped
  1       t            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 lengths
  2       oz           Baby sweetcorn
                       -- roughly chopped at an
                       -- angle into 1-inch lengths
  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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