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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Thai Thai, Vegetables, Vegetarian 3 Servings

INGREDIENTS

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 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

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.
Source: The Lemon Grass Restaurant, Bangkok _Thai Vegetarian Cooking_ by
Vatcharin Bhumichitr Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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