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
