It is a mistake to imagine that prayers must be long in order to be effective and pleasing to God. Martin Luther said: “Look to it that you do not try to do all of it, do not try to do too much, lest your spirit grow weary. Besides a good prayer mustn’t be too long. Do not draw it out. Prayer ought to be frequent and fervent.” It is far better to have ten minutes of concentrated prayer than an hour in which one’s mind wanders from Jerusalem to Timbuktu. A legalistic commitment to duration will inevitable torpedo your prayer life (Kent and Barbara Hughes).

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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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